The roast with apples and prunes in a pressure cooker, a festive main course, perfect pairing of apples with prunes.
Cooking with the pressure cooker is much faster without sacrificing flavor.
You can prepare this dish in advance and then warm it up just before serving, very convenient during the holidays when there are many preparations to follow.
The recipe also includes the procedure with the multicooker.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the roast with apples and prunes in a pressure cooker:
- 2.2 lbs beef eye round (or pork loin)
- 1 sprig rosemary
- 4 leaves sage
- 3 shallots
- 5 tbsps extra virgin olive oil
- 0.35 oz butter
- 2 yellow apples (large)
- 10 dried prunes
- 0.6 cups dry white wine
- 3 tbsps cognac
- to taste fine salt
- to taste black pepper
Tools for the roast with apples and prunes in a pressure cooker:
- 1 Pressure Cooker irradial
- 1 Knife
- 1 Cutting board
Steps for the preparation and cooking of the roast with apples and prunes in a pressure cooker:
Take the meat, salt it and pepper it and massage it well to season it thoroughly.
Peel the shallots and slice them.
Wash the apples, peel them and cut them in half, remove the core and dice them.
Place the prunes in a small bowl with a little cognac and let them macerate for 15 minutes (this step is optional; you can also use non-macerated prunes, this step is just to add more flavor).
In the pressure cooker, put the extra virgin olive oil, butter, rosemary sprig, and sage leaves, turn on the gas, and when the butter is melted, add the meat, browning it well on all sides and the two ends, then add the shallot and let it season well, deglaze with the white wine and when it has evaporated, adjust with salt and pepper.
Close the pressure cooker, ensure the valve is closed, bring it to pressure over medium heat, lower the heat, and cook for 30 minutes.
Once the time has passed, turn off the gas, let the pot vent, and remove the lid.
Now add the apples and prunes, stir well to season them with the cooking liquid, close the pot again, return it to pressure, and cook for 3 minutes.
After the time has passed, vent the pot again and remove the lid.
Remove the meat and place it in a well-sealed aluminum foil.
With a large-mesh food mill, put part of the apples and shallot, a ladle of liquid, pass it well, then place the sauce in a bowl, add the remaining apples (still in pieces) and prunes. Stir gently.
If you want a more refined sauce, you can blend it; with the food mill, it remains a more rustic preparation.
Slice the roast and serve it with the prepared sauce.
PROCEDURE WITH THE MULTICOOKER:
To brown the meat, use the BROWN program, and for the rest of the cooking, use the PRESSURE COOKING program. The quantities and cooking times remain unchanged.
