Under Pressure: 90 Minute Chuck

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.

Cuisinart 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.

Real meat and potatoes

But let’s go back to that pressure cooker for a minute.  Just humor me.

Upside-down start button

Check out the third button down. This is what you get with a $70 appliance.

Back to the beef.

Three pounds of chuck

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:

Maiden Voyage

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.

Potatoes and Meat

I strained the juices, separated off the fat, and started to make the sauce.

Saucy!

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.

Reassembled and ready to eat

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.

Cameron Hughes Lot 176

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.

This entry was posted in Equipment, Meat, Recipes: Eats, Techniques and tagged , , , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

5 thoughts on “Under Pressure: 90 Minute Chuck

  1. Pingback: Tweets that mention Under Pressure: 90 Minute Chuck « The Alcoholian -- Topsy.com

    • The electric one is easier to clean. It has an insert that just comes right out. Other than that, its programmable and turns itself off when its done.

      We did some black bean soup (with ham hocks) today in about 30 minutes. I’ve never had beans cook so quickly and come out tender.

  2. So that would be “sous pression” then? (Google translator.)

    It is ironic that you posted this because my son got a pressure cooker for Christmas and I was thinking of the irony that he would be mastering pressure cooking and I would be attempting to master Sous Vide.

    Dear Most Glorious – thanks for rebelling! I look forward to many more examples of “sous pression” in the future.

    Merry Christmas to my new friends in TX!

    David

    • It’s weird how things work out, isn’t it 🙂

      Most Glorious and I wish you both the happiest of Holidays and a most prosperous New Year!

      And, as always, thanks for visiting!

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