Pressure cooker braised beef, a rich recipe perfect for the Holidays.
Braised beef is a typical second course from Piedmont and is prepared during Christmas or when guests are over, to impress with a refined regional dish.
The advantage of pressure cooker braised beef is that it can be prepared in advance, reducing the cooking time by half compared to traditional cooking.
In the recipe, you will also find the procedure for cooking with the multicooker.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for pressure cooker braised beef:
- 2.2 lbs Piedmont adult beef
- 2 carrots
- 2 celery stalks
- 1 onion
- 2 cloves
- 1 clove fresh garlic
- 1 sprig sage
- 1 sprig rosemary
- 3 cups red wine (quality)
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- to taste all-purpose flour (if needed)
Tools for pressure cooker braised beef:
- 1 Bowl
- 1 Pressure cooker
- 1 Knife
Steps for preparing and cooking braised beef in the pressure cooker or multicooker:
Peel the carrots and slice them, thoroughly wash the celery and remove all green strings, cut it into pieces of the same thickness as the carrots.
Peel the onion and slice it, place the two cloves on a piece of onion.
Place all the vegetables in a glass bowl, add the rosemary and sage, then add the meat (ask your butcher to tie it or do it yourself by placing a rosemary sprig on top).
Cover the meat with red wine, for this recipe a wine like Nebbiolo, Barbera, or Barbaresco, with intense flavor, is recommended.
Let the meat rest for 12 hours in the refrigerator, turning it once, we prepared it at night for the next day.
Here is how the meat looks the next day.
The next day, dry the meat well, remove the vegetables from the bowl, and set aside the marinade wine.
In the pressure cooker, add the extra virgin olive oil, heat it well then add the meat and brown it well on all sides, including the two ends. When the meat is well browned, deglaze with 1/3 cup of marinade wine, cook for a few minutes, then add the marinated vegetables with the spices.
Salt and pepper and cook for a few minutes to season well, then add 2/3 cup of marinade wine, close the pressure cooker with its lid, when it reaches pressure, lower the heat and cook for 40 minutes.
After the time has passed, turn off the pressure cooker, let it rest for 1 minute then slowly turn the valve to release the pressure, remove the lid.
Remove the meat and place it in a sheet of aluminum foil, then pass the vegetables through a food mill, do not blend it because the real braised beef sauce should have pieces of vegetables.
Put the passed vegetables in the pot with the cooking liquid and over medium heat, thicken well, if it’s too liquid, add a little flour, if it’s too dry, add a bit of marinade wine.
Slice the meat thinly and serve it with the prepared sauce.
PREPARATION WITH THE MULTICOOKER:
Cooking times and ingredient quantities are the same, start first with the SAUTÉ program, then with the PRESSURE COOKING, and to thicken the sauce, restart the SAUTÉ program.
Tips:
You can store leftover braised beef in the refrigerator in a pressure-sealed container for 3 days.
As a side dish, you can prepare pearl onions in the pressure cooker, as tradition suggests.
