The roast with prunes in a pressure cooker, a main course that will win you over at the first taste, the prunes release a sweet flavor that blends well with the taste of the meat, a real delicacy.
An elegant and original main course perfect for serving at holiday lunches.
The roast with prunes can also be prepared using pork loin instead of beef.
You can also make this recipe using the multicooker; you will find the procedure in the recipe.
For a classic cooking method, you can prepare the meat in a non-stick saucepan and then cook it in an oven at 390°F for 45/50 minutes, then remove the meat and reduce the sauce over medium heat, adding the honey. Then slice the meat and serve it with the prunes and onions and the sauce.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the roast with prunes in pressure cooker:
- 2.2 lbs beef or veal, topside, raw
- 5.6 oz pitted dried prunes
- 1 tbsp butter
- 4 tbsp extra virgin olive oil
- 3 Tropea onions
- 1 sprig rosemary
- 8 leaves sage
- 1 leaf bay leaf
- 3.4 oz vegetable broth
- 1 tbsp acacia honey (generous)
- to taste fine salt
- to taste black pepper
Tools for the roast with prunes in pressure cooker:
- 1 Pressure cooker
- 1 Knife
- 1 Wooden spoon
Steps for the preparation and cooking of the roast with prunes in pressure cooker.
Take the piece of meat and make a hole through its length with a sharp knife or, as we did, we used the zucchini and cucumber corer, it’s made of steel, 10 inches long and pointed, so it cuts the meat.
Insert the dried prunes into the hole (we used 8), pressing them slightly to make a nice filling.
Salt and pepper the meat well, tie it well with a string, placing a sprig of rosemary in the center of the meat before tying it.
Peel the Tropea onions and cut them into wedges.
In the pressure cooker, add the butter and extra virgin olive oil, heat them well and add the meat, seal it on all sides and also on the two ends.
Add the onions and half of the prunes, sage, rosemary, and bay leaf, cook for a few minutes, adjust salt and pepper, and add hot vegetable broth.
Close the lid and bring the pot to pressure over medium heat, then lower the heat and cook for 15 minutes.
After the time, turn off the gas and release the pressure by turning the valve, open the pot, turn the meat, and add the remaining prunes.
Check that there is liquid, otherwise, add a little broth, we didn’t add any because the liquid was more than sufficient.
Close the pot, bring it back to pressure, and cook for 20 minutes, then turn off the gas and slowly release the pressure by turning the valve little by little.
Remove the meat and wrap it in a sheet of aluminum foil well closed, this way it retains the heat, then turn on the gas on low heat and thicken the sauce that has formed, also adding a generous tablespoon of honey and stirring well.
Slice the meat thinly and add the sauce formed with the cooked prunes and onions.
PROCEDURE WITH MULTICOOKER:
You can also prepare the roast with prunes with the multicooker, initially use the BROWN program and when you close the lid use the PRESSURE COOK program. To thicken the sauce, use the BROWN program again.
FAQ (Questions and Answers)
What other meat can I use?
You can use pork loin
What can I use as an alternative to Tropea onions?
You can use blonde onions or for a milder taste, shallots.
