Friday, July 22, 2011
The pressure cooked shin
Pulled out the trusty pressure cooker for stewed beef shins.
Firstly, get you're vege ready, a fine dice of carrot, mushroom and onion, roughly chop some garlic. That's for the sauce.
Turn on the pressure cooker (mine's a plug in one), and set it to browning, brown your beef shins with a little olive oil until a nice golden crust forms. Then remove from pot.
Heap in your prepared vege and let them soften, then deglaze with a shot of brandy and once that has evaporated pour in about half a bottle of red wine, a couple of bay leaves, some thyme, pepper (salt at the end) and mustard. Reduce until you have about 1/3 of a cup of liquid left.
Once reduced put the beef back in, lock the lid and cook on high pressure for about 25 minutes.
While the meat is cooking cut up some mushrooms and carrots to bite size pieces, turn a few small potatoes and slice up some fresh herbs.
When 25 minutes is up, let the pot release its pressure naturally for 10 minutes then release it manually. Remove the beef and if needed reduce the liquid further.
Then add the new vege to the pot and cook on high pressure for 5 minutes and at the end release the pressure manually.