Posted by johngl
Seemingly taking exception with my penchant for sous vide (under vacuum) cooking, most glorious spousal unit recently spat in my face (figuratively, of course) by purchasing an electric pressure cooker.
WTF? We already have a pressure cooker! Of course, we already had a KitchenAid Stand Mixer when I went out a bought another (more powerful) unit so I can’t squawk too loudly.
Anyway, contrary to sous vide, which is generally hours and hours of cooking at low temperatures, pressure cooking is high temperature cooking for a short period of time.
You wouldn’t want to use pressure cooking for say, beef tenderloin, but it’s a great cooking method for something like braised beef chuck.
But let’s go back to that pressure cooker for a minute. Just humor me.
Check out the third button down. This is what you get with a $70 appliance.
Back to the beef.
This is three pounds of chuck.
The new-fangled electric thingy has a browning feature that allows for one-pot cooking. Most glorious put it to good use.
After adding 12 ounces of V8 vegetable juice, quartered potatoes, garlic cloves, chopped onions, salt, and pepper to the browned meat, the lid was securely attached, and my beloved spousal unit pressed the upside-down start button.
A mere 90 minutes later:
Normally, braised chuck takes about 4 hours in the oven and this is indeed considerably faster than my 60 hour sous vide chuck that I made back in June. But would it be as tender?
We carefully removed the potatoes and beef and put them in separate bowls.
I strained the juices, separated off the fat, and started to make the sauce.
The sauce was really quite tasty already, so I didn’t have to do much. A tweak with salt and pepper and some corn starch for thickening and we were ready for reassembling the dish.
The meat was exceptionally tender that carried with a great beefy taste. The potatoes were completely cooked and not at all mushy. The sauce was rich and flavorful.
Reminding me of Beef Bourguignon, we opted for a Pinot Noir as our libation of choice to accompany this home-cooked fare.
With a spicy nose, this 2008 all Carneros wine, is a vibrant, medium-bodied offering from a négociant who has quickly made a name for himself: Cameron Hughes. On the palate there was some rich berry and a nice acidity to balance the ripe fruit. As far as I am concerned, this is a steal at $13 a bottle and we’ve picked up three more bottles for the cellar.
It was a great match with the pressure cooked super-tender chuck.
To wrap it up, I guess I will just say this electric pressure cooker thingy proved itself on its maiden voyage and, upside-down start button aside, it performed wonderfully. I guess it is safe to say you’ll be seeing more posts that involve the most glorious spousal unit’s use of this piece of equipment.