Tender, Fall-Apart Beef
Creamy Mashed Potatoes
Butter-Cream Steamed Carrots
Heart-cut Biscuit with Berry Compote
This is a delicious dinner in under an hour (just a little "Thyme")
Approx. 4-5 Servings
Tender Pressure Cooked Beef
using the Breville electric, automatic pressure cooker:
(If you are using a stovetop pressure cooker, consult your manual for the time. I had two of them, and the times, amount of liquid, etc. always varied.)
2 T Olive Oil
3 large cloves of Garlic (minced)
1 onion (chopped)
32oz. box of Beef Stock
1/4 teaspoon Thyme
1/4 teaspoon Margoram
1/4 teaspoon Pepper
~Turn pressure cooker on to "SEAR" (then "start")
~Add 2T of olive oil. (Wait a few" until it's thin & hot.)
~Sear ALL sides of the beef (in the olive oil) in the pressure cooker, using two sets of tongs to turn. Do not pierce the meat with forks; we want to lock-in those juices. The lid is open while searing.
~Add the Beef Stock, Garlic, Onion, & Spices.
~LOCK the pressure cooker lid.
~Turn left dial to "PRESSURE COOK" (then start button)
~Turn right dial to "BONELESS MEAT" (then start button)
(The pressure cooker will start preheating, and when the left side shows that it has reached full pressure, the cooker will automatically start the countdown to the finished time. On mine, this is usually 40".)
The Potatoes & Carrots take 15" to cook,
Biscuits (depending on recipe) take approx. 10"
~So, Prep the Veggies: (Peel & Cube 3 large Potatoes), put your serving sizes of baby Carrots in the steamer basket (but not in the steamer yet), make the Biscuits, turn burner on high with a large pot of water, fill steamer with water and turn on, and turn the oven on.
~When the pressure cooker displays 15" remaining, carefully slide the Potato chunks into the pot of boiling water and boil on medium-high. Then place the Carrot basket into the steamer.
~While waiting (the 5") before putting the biscuits into the oven, microwave:
2 Tablespoons of Butter & 1/4 cup of Heavy Whipping Cream (for the mashed Potatoes).
~ Place the Biscuits on a baking sheet and bake as directed in your recipe.
~When the pressure cooker signals that it is done, Release the Steam by pressing the button until it is ALL released and you can easily unlock the lid. (You may have to press the button several times. It will hold for a while, but require you to press it again.) You will also see the clock counting up in minutes; this is just telling you how many minutes it has been since it was done. It doesn't effect anything that you are doing.
~Fold the steamed Carrots into a bowl with 1T. of melted butter & a couple of drops of heavy whipping cream. Cover to keep hot.
~Take baking tray of biscuits out of oven & cover with another inverted tray to keep them warm.
~Remove the meat to a cutting board & cover.
~If you want a thicker gravy (as opposed to just an au jus), ladle approx. 2 cups of the juices into a bowl with 1/4 cup of flour, and whisk until completely smooth. Pour back into the pressure cooker and stir into the hot stock until thickened.
~Drain the Potatoes and blend with the warm butter and cream. Add salt, taste, add... (approx. 1 teaspoon)
~Cut/Shred the Beef. It should fall apart.
~Serve, side by side, in a small casserole & top with the au jus or gravy.
~Slice each biscuit, and spoon with compote (or butter, jelly, honey, etc.).
~Plate the creamy carrots with sprigs of Thyme.
The CREAMY POTATOES and the TENDER BEEF with perfectly seasoned AU JUS are like a marriage of flavors made in heaven, all warm in a cozy casserole!