As another Lame Cherry exclusive in matter anti matter.
I have not had time nor space to do what I used to do in sharing the joys of cooking and good food, but allot space here for the beneficial use of roast beef, which is a tougher cut of meat and has always been my favorite, even beyond steak for flavor.
As beef is 21 dollars for a roast, that is a luxury item and one has to stretch it and make it the best possible culinary delight. The following is a simple recipe I use which has excellent results.
I was cooking in a Presto 40 cooker. It was 25 cents at the Thrift and I could not leave my baby there to get junked as I have too many cookers. I prefer Presto of the jigglar Mirro, but currently in the kitchen I have a big ass Mirro which has served me very well.
This 40 though does not have the weight gauge on it, just a weight from a Presto canner. Not kosher for most people, as it might be dangerous, but I make it work as I know what I’m doing. I see prices on these things has gone up a great deal for 40 bucks for a used one. They are well worth it though as a pressure cooker, cooks 3 minutes for every minute it cooks under pressure. For this roast I did 2 hours which would be 6 hours baking time…..yes time saved along with the energy bill.
The recipe is simple. I put about 2 inches of water in the bottom of the cooker. I sear the roast to brown it deeply in a frying pan. Then I transfer it to aluminum foil and coat it with salt and pepper and lay sliced onions on top.
I loosely enclose the beef, as I do not want this boiled, but I want the juices to escape into the water, so I can make gravy. I also add beef bullion to the water later to make the gravy taste nice.
What I end up with is a dark gravy as beef gravy is supposed to look like. This is due to the browning of the meat. My gravy I always use corn starch as I dislike the off brown of wheat flour when you use that as a thickener.
In lieu of Ted Nugent, I do bake baby carrots in tinfoil, with lemon pepper as the vegetable and make mashed potatoes…………..real butter and real whipping cream.
The meat is splendid as all pressure cooked meat is tender and a delight. Nothing is worse than having to fight roast beef with a knife and feeling like you are chewing on a rubber ball.
As I have stated before, a pressure cooker was the first microwave as it cooks fast, but it tenderizes tough cuts of meat.
I have a story in the archives about a Canada goose I shot with a 10 gauge Ithaca. That thing must have been 20 years old. I picked and cleaned it. Put it into a crock pot for 6 hours and the meat would not come off the bones. So I cut it up, and jammed it into a pressure cooker for another 3 hours. The meat came off the bones, but it was still tough in fighting back. That goose must have got off the boat with Noah.
In most cases though, like the Thanksgiving mean rooster……..at least I think that is when we et it, the bones disintegrated as 2 hours tenderized everything.
So this is a simple recipe for pot roast. I have a pet peeve about beef gravy being dark and this gravy is dark, so that is the solution to making a good beef roast in another Lame Cherry exclusive in matter anti matter.
Nuff Said
agtG
