Topic: Pre cooked stewing beef help

[Petrolhead360]

I wonder whether anyone can point me in direction for pre cooking stewing beef.
I'd like to have a go using my pressure cooker.

I normally make Chewytikka's chicken madras but this time I'll try beef.

Any recommendations please?

Cheers James

[chewytikka]

Hi P360
A simple start would be to brown off the portion of cubed Beef, with oil, onions, 2 Tej Patta, 2inch cinnamon, 5 cardamom pods.
Stirfry this in your pressure cooker for 5ish mins, once it looks browned. take a kettle and cover with boiling water (careful).

Pop the lid on and lock, bring it up to pressure (high heat) then soon as its
up to pressure, turn the heat down to low. Let it cook for 15mins then switch
it off and leave it to release the pressure naturally (about 10mins)

Have a look and it should be tender, if not put the heat on low and slightly
simmer and stew until its perfect. (lid off)

Tip: Use a timer, 15 to 18 mins is all you need under pressure.
overcooking makes Beef/Lamb tough and it looses its flavour into the stock.

cheers ChewyTikka

[Petrolhead360]

That's perfect thank you Chewy.
I was hoping that you would reply because I like your recipes plus you use a pressure cooker too.

I'll try this today.
Thanks again.

[chewytikka]

No Probs, P360

[curryhell]

Hence no comment from me.  Haven't got a  licence to drive a  PC. Never used one.   I'll continue to make good use of the lecky hob 

[Petrolhead360]

This worked out perfectly.
The beef was tender and will definitely use this pressure cooker method again for stewing beef.
The results did not produce curry flavoured meat, like other recipes, just tender tasty beef that I used, in this case, for a madras.
The stock left in the PC I used to make a beef gravy for the Sunday roast.
Mrs PH said it was the best I'd made in a long time.

Thanks again CT.

[Mattie]

I tried this method with beef braising steak last week and it turned out really tender, I would recommend this big time!  My question is I gave the beef 15 minutes, tonight i'm cooking up diced lamb leg steaks - do you think they would need longer?

[chewytikka]

Mattie
If you've already browned the lamb I'd stick with 15mins and definitely no more than 20mins at full pressure
then a 10min natural release.

If your cooking on the bone, for more flavour etc... take it up to 25mins + 10min natural release.
Perfect for Lamb Shank etc...

cheers Chewy

[Mattie]

Thanks very much! I will stick to 15 and let you know how it turns out.  But lamb shank curry... where has that been all my life, why have I never seen this, I NEED to try that out asap!

[chewytikka]

Hi Mattie
Nalli Ka Salan 13.95