Beef in a pressure cooker - the nuances of cooking jelly

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beef is the meat of domestic cattle - cows and bulls. The meat of their young is called veal. Both have been very popular since time immemorial. After all, it is very tasty and contains a large amount of proteins and vitamins.

Choice of beef for cooking

Choosing meat for cooking beef in a pressure cooker is quite simple: the darker it is (dark red, brown), the older the cattle. If a bright red hue is present, it is calf meat. With light pressure, the dent should return to its original position, which means it is fresh.

Specialists divide the meat of horned cattle into three main varieties:

1. To the highest they include fillet, brisket, back, rump, rump and butt.
2. The shoulder blade, flank and shoulder part are classified as the first grade.
3. The cut and shank go to the second grade.

In the fibrous structure of marbled meat, fat should be uniform and distributed equally throughout its part. There are no fatty layers in the meat of young cattle.

Some nuances of cookingbeef

There are several ways to cook meat - boil, fry, stew and bake. One of the modern solutions of mankind is cooking beef in a pressure cooker.

The beef must come to room temperature before cooking. If you need to mince the meat, cut along the grain. Hard or old flesh must be marinated before stewing or frying. It can also be pre-boiled without s alt.

Nuances of cooking broth:

1. If you want to retain more nutrients in the meat itself, start cooking it by dropping it into boiling water.
2. For a richer broth, put the meat in cold water.
3. In order for the broth to end up being light and transparent, and not cloudy, immediately after boiling the water must be drained and the meat thoroughly washed. Pour in new water and continue to simmer at the lowest heat.

Pressure Cooker Beef Shank Aspic Recipe

Beef jelly is one of the obligatory dishes on the festive table. But not all housewives know how to cook it properly so that it does not boil over.

We present to your attention a recipe for cooking in a pressure cooker. This method has already been tested, so it can be safely applied.

Prepare the necessary products:

• water - 2 l;
• beef shank - 300g;
• pork hooves - 2 pcs.;
• medium carrot - 1 pc.;
• 1 small onion;
• garlic - 4 cloves;
• black pepper - 6 peas;
• allspice - 3 peas;
• bay leaf - 1 pc.;
• carnation - 1 bud;
• parsley leaves;
• s alt.

This pressure cooker beef recipe uses 2 liters of water. If more is needed, increase the number of components in relation to the liquid.

Method of cooking jelly in a pressure cooker

1. Soak pork hooves and beef in cold water for four hours. During this time, rinse the meat twice and fill with new water. After time, cut along the hoof and lower leg.
2. Put them in a pressure cooker, cover with water, let simmer for 2-3 minutes. Drain the water, rinse the meat.
3. Fill them with water again, add halved carrots and onions. Next, add garlic, pepper, bay leaf, cloves and s alt to taste.
4. If you don't know how much to cook beef in a pressure cooker, note to yourself that on the electronic device in the "Stewing" mode we set 45 minutes. Normally, cook for about 1 hour. After this time, remove the container from the fire and let its contents brew with the lid closed for 6-8 hours.
5. Carefully, without shaking, strain the broth into a separate pan. We remove the beef separately from the pressure cooker.
6. Arranging figured dishes. At the bottom we lay out a parsley leaf, cut an asterisk from the carrot, spread it on the greens. From above, tear the beef meat into small particles with your hands. All this is carefully poured with broth so as not to disturb the internal structure of the vessel, and so that nothing comes up.
7. All containers withwe clean the jellied meat for the night, in the coldest place in the house (balcony, pantry, refrigerator). No need to disturb the jelly for 6-8 hours.
8. Before serving the dish, turn the dish upside down - it will fall out onto the plate.

Now you can appreciate all the advantages of cooking jellied beef in a pressure cooker. You do not need to watch the cooking of jelly for 8-10 hours so that it does not boil away, does not boil, but languishes quietly, pulling a glutinous substance - natural gelatin from pork hooves and beef shank.

Try it! Save your time, because we always miss it catastrophically on pre-holiday days.