Ingredients:
1 tbsp oil
750g (1 1/2 lb) boned beef topside, cut into 4 or 8 slices
2 onions, sliced
450ml (1 4/5 cups) water
2 tbsp red wine vinegar
1 tsp ground mixed spice (pumpkin pie spice)
1 tsp French (Dijon) mustard
1 tbsp tomato purée
1 tbsp cornflour (cornstarch)
salt and freshly-ground black pepper, to taste
Directiosn
First, heat the oil in the base of a pressure cookery. Add the beef slices and
fry, turning frequently, until nicely browned on both sides. Remove from
the pressure cooker with tongs and set aside to keep warm.
Second, add the onions to the oil remaining in the pan and fry for between 3 and
4 minutes, or until they are just beginning to brown. Add the water
(but reserve 2 tbsp) then mix in the vinegar, mixed spice, mustard,
tomato purée, salt and black pepper. Stir well to combine then return
the beef to the pressure cookery.
Secure the lid on the pressure cooker and seal. Bring to full pressure
over high heat then reduce the heat to stabilize the pressure. Cook for
15 minutes then take off the heat and put under a running cold tap to
reduce the pressure quickly.
Blend the cornflour (cornstarch) with the reserved water to form a
smooth slurry. Stir this into the sauce in the pressure cooker and bring
back to a boil. Cook, stirring frequently, until the sauce has
thickened.
Finally, adjust the seasonings to taste, arrange the meat on a serving plate, pour over the sauce and serve.
Source: http://celtnet-recipes.blogspot.com/2013/02/pressure-cooker-braised-beef-recipe.html
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