View source for Silverside of beef in a pressure cooker (PC)

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|title=Silverside of beef in a pressure cooker a beef recipe
|titlemode=replace
|keywords=#pressurecooker #worcestershiresauce #jacketpotatoes #garlic #shiitakemushrooms #beefstock #beef #redwine #slowcooker #carrots #roasting 
|hashtagrev=032020
|description=Silverside of beef is an inexpensive cut of meat and despite what supermarkets tell you to do with it, it is not suitable for traditional roasting
}}
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{{Template:CookTools}}
{{recipesummary
|TotalCalories = 8352
|PortionCalories = 1044
|DatePublished=21st January 2013
|Author=Chef
|ImageComment = Silverside of beef served with [[jacket potatoes]] and [[broccoli]]
 |Servings = Serves 8 to 12
 |Difficulty = 2
 |TotalTime = 3 hours, 45 minutes
 |PrepTime = 35 minutes
 |CookTime = 3 hours, 10 minutes
 |Image = [[Image:Silverside of beef in a pressure cooker.jpg|alt=Electus]]
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">I keep forgetting how good pressure cooked beef is!</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>

<span class="reviewDesc">Sounds like boiled beef; it's way better than that!</span>

<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span>
}}
Silverside of [[Beef|beef]] is an inexpensive cut of [[Meat|meat]] and despite what supermarkets tell you to do with it, it is not suitable for traditional [[Roasting|roasting]].  It needs to be cooked very slowly in some sort of liquid, otherwise it will become tough and dry. 

This is a version of [[Slow cooked silverside of beef]] adapted for a [[pressure cooker]].

We would not normally buy a joint of this size for just two of us, but it seemed good value and will last for at least 3 days.

This was fabulous - thank you [[Julia]] for the inspiration!

{{RecipeIngredients
| 2 kg (4 lb) joint of [[Beef|beef]] silverside
| 2 tablespoons [[Oil|oil]]
| Freshly [[ground black pepper]]
| 4 medium [[Carrots|carrots]], peeled and sliced
| 3 sticks of [[Celery|celery]], coarsely chopped
| 10 [[Dried|dried]] [[shiitake mushrooms]]
| 500ml hot [[Beef Stock|beef stock]]
| 1 bottle of robust [[Red wine|red wine]]
| 6 large cloves of [[Garlic|garlic]], peeled
| 1 large [[Onion|onion]], sliced
| 2 tablespoons [[Tomato|tomato]] puree
| A squeeze of lemon juice
| 3 tablespoons [[Worcestershire sauce]]
| 1 [[Bouquet garni]] - made up from what was in the garden at the time: [[sage]], [[rosemary]], [[parsley]], [[cutting celery]], [[bay leaves]].

}}

===[[Mise en place]]===
* Preheat the [[Slow cooker|slow cooker]] for a few minutes.
<gallery widths=300px heights=300px perrow=5>
Image:Silverside of beef carved.jpg|Silverside of beef carved
Image:Silverside of beef in a pressure cooker ready.jpg|Ready for 3 hours of cooking
Image:Silverside of beef in a pressure cooker ingredients.jpg|The ingredients
</gallery>
===Method===

{{RecipeMethod
| Pat the joint dry and cover with a good grind of [[black pepper]]
| Leaving the ''netting'' on the joint, heat the [[Oil|oil]] in a [[Frying pan|frying pan]] and [[Sear|sear]] the [[Meat|meat]] for about 3 minutes on each side.
| Chop the dried mushrooms into quarters
| Add the [[carrots]], [[onions]], [[garlic]], [[shiitake mushrooms|mushrooms]] to the [[pressure cooker]] and sit the seared meat on top, jiggle it around a little if you need more room.
| Deglaze the meat pan with a little red wine and add that to the mix.
| Pour over the remaining [[red wine]], [[beef stock]], [[Worcestershire sauce]] and [[tomato purée]] and mix well.
| Fit the lid, bring up to pressure and cook on [[pressure cooker#Internal temperature related to pressure|high pressure]] for 3 hours.
| [[De-pressurising a pressure cooker#Natural release|Depressurise naturally]]
| Remove the silverside from the [[pressure cooker]] and allow to rest, under tented [[Foil|foil]] for 15 minutes.
| Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a [[food processor]] and blend to make a gravy.
| Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of [[yellow cornmeal]] if it needs thickening.  Bring back to the boil, uncovered, for a short while to thicken when ready to serve.
| Slice the silverside, reheat the [[Gravy|gravy]] and serve.
}}
===Chef's notes===
I don't profess to be a pressure cooker expert, so 3 hours may be rather a long time to cook this joint-however, it was melt-in-the-mouth tender and almost all of the gelatinous tissues had melted away.  The meat still had plenty of flavour.

This fabulous recipe has lasted us for 5 days!  We have had it with [[jacket potatoes]] & vegetables, filled [[Yorkshire puddings]] and [[vegetables]], with [[homemade pasta]], with [[couscous]] and tonight, turned into [[Mexican meatballs]] in a [[Bolognaise Sauce (PC)|bolognaise sauce]] with [[spaghetti]].

The trick was to separate the gravy and the cooked meat as soon as the meat was cooked.  Because they were separately stored and refrigerated in [[Lock and Lock]]-style boxes, the meat could be carved and server with or without the gravy.
==See also==
* [[Slow cooked silverside of beef]] - A [[slow cooker]] version of this recipe.
* [[Talk:Slow cooked silverside of beef|Notes made after cooking this recipe in a slow cooker]]
* [[Slow roast recipes]]
{{RecipeLine}}
[[Category:Recipes|Beef silverside]]
[[Category:British recipes|Beef silverside]]
[[Category:Main courses|Beef silverside]]
[[Category:Beef recipes|Beef silverside]]
[[Category:Meat recipes|Beef silverside]]
[[Category:Cooking with wine|Beef silverside]]
[[Category:Favourite recipes|Beef silverside]]
[[Category:Pressure cooker recipes]]

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