ok john.

oven to 275-300. my crap oven is not that accurate.

2 tails.
1/3 cup soy
2/3 cup Michu
2/3 cup water
chunk of lump sugar about golf ball. (really to taste) we adjust later since it isnt melted in the beginning.
one golf ball sized ginger. smashed.
3 star anise.
we added one red jalapeno from my garden
bunch of green onion.

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i'm gonna let it cook maybe 3 hours. sometime in there, i will taste and adjust. once done, i am pulling the meat and chilling the juice to separate the fat.

tommorrow, but it all in some decorated stoneware thing, take it to MIL house, and pop it in her oven to get hot.

Great pics and recipe. Thanks. Definitely going to make that soon.

Used my pressure cooker again today. Cooked some beef knuckles for an hour, everything not bone had turned to jelly, defatted it and had quick stock. Then deboned some chicken thighs, roasted the bones, cracked them, and cooked the bones plus the just-made beef stock plus red wine for an hour. That made braising liquid, a sort of wine-y double stock. Had been brining the deboned thighs, just got out my needle and syringe and injected red wine into each thigh, and marinating in more red wine while I go pick up our house guests from the airport. When I get back we'll brown the thighs and braise them in the liquid. Might do the braising in the cooker if people are in a hurry to eat.

john..the measurements above are pretty much on. i just tasted it and i am gonna let it ride.

here it is, 1 hour, 10 minutes later. see? the juice builds itself.

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Looks great. Hey, nice pot. I don't have a Dutch oven like that, wish I did.

just bought one from MACY's..for my bro. $39.00. of course it if from china. not france

Vash,
Those are some great pics! Oxtail is not something I would ever think of cooking. I am sure I'd give it a try though. Guess you have to grow up eating stuff like that.

P.S really digging the turquoise nail polish. Did ya get that from oprah?;)

Vash, you're gonna have to cook for me one evening... What I was refering to in my first post is that these pots make great stove top stills... not that I would really know or anything...

I make Beouf Bourguignon in the pressure cooker.

2 lbs of stew beef, 1 inch cubes
1 bottle (or so) of dry red wine
2 onions
1/4 cup flour
thyme
bay leaves
2 bags frozen pearl onions
Beef Boullion

optional
potatos
carrots

Brown 1/2 lb of "stew beef" with 1/2 onion cut up large chunks
(Note, you want a really hot pan and the beef browned quickly on the outside, not cooked through. If the meat looks almost burned, you are doing it right!)
Place in pressure cooker
sprinkle flour on top of beef
repeat until all onion are cooker

With the pan still hot on the stove, deglaze with some of the red wine.
Pour this, along with the rest of the wine into the pressure cooker
Add 1-2 tsp of thyme
add 2 bay leaves
add 1-3 tsp of beef boullion powder

Bring pressure cooker to temp, hold 30 minutes

Remove from stove, and safely open pressure cooker (I run it under cold water)
taste broth and add more boullion to your taste

Add 2 bags of pearl onion

If you are not adding other veggies:
Bring back to pressure for 15 minutes
Open Safely and serve

If adding potatos and/or carrots:
Cook pearl onions for 10 minutes
Open safely and add potatos and carrots
bring back to pressure for 5 minutes
Open safely and serve

I'm sure that you can make a stew in a pressure cooker but why not do it the old-fashioned way, in a heavy pot on a stove? No time? Is everybody late for a PTA meeting?

If you do it the low and slow way, you get better flavor a thicker "sauce" and the ability to easily add whatever veggies you want, at the appropriate time for each.

To add to red-beard's advice, I'd recomend browing all of the meat first, then deglaze the pan with the onion. Only after everything is re-combined would I add the wine. While I'm at it, I'd also recommend doubling the quantity of onion, adding a little garlic, cutting the wine to a third of a bottle (drink the rest) and adding water to cover the meat, by a third. Simmer slowly, in a pot on the stove, for several hours.

If you have any demi-glace, throw that in too.

I usually remove the meat at the end and cut the cubes in half, then cook it a little longer.

JR

Vash, I made your Taiwanese oxtail. Didn't have Michu so used regular rice wine. Added four beef tendons, some garlic and a splash of red wine. Very good!

I liked not having a browning step, saved bother. Did it in the pressure cooker, 1 hour, then simmered the tails in the sauce, uncovered, for another 1/2 hour to reduce it a bit.

Well, it uses less energy and takes less time and comes out great.

Nope, I stick by my methods SINCE WE ARE DISCUSSING PRESSURE COOKER COOKING!!!

Hey man, whatever floats your boat. I was just adding a few suggestions that might improve what you are doing. All those chefs in France that have been cooking "beef Stew" for the last 300 years or so are probably all bad cooks, anyway. I hear the food over there is no good.

By all means, cook all you meals in a pressure cooker. :)

JR

JR - It is a PRESSURE COOKER thread!!! If want to start a thread on cooking using standard methods, great. I'd prefer you try to add to the thread instead of rejecting the premise of the thread.

Usually I make this using a slow cooker, but the thread is not about slow cookers...

I can make this in the oven using a Lecreuset oven, but the thread is about pressure cookers. Get on board and help JYL with using his pressure cooker.

Actually, if you read my earlier posts in the thread, I WAS making some suggestions about what he might do different to solve one of the problems with his pressure cooker stew.

The other way to look at it is that I am trying to offer a little advice about WHEN to use a pressure cooker. They are useful for certain things, granted, but that doesn't mean all recipes are best cooked in a pressure cooker.

I'll unsubscribe from this thread now, to keep from wasting everybody's time.

Cheers,
JR

Having trouble using the pressure cooker for vegetables.

Carrots, for instance, are done in the blink of an eye (not literally - but like 4 minutes). If I get sidetracked by a phone call, or nature's call, the carrots are mush.

Made 4 lbs of mashed potatoes yesterday for shepherd's pie. The pressure cooker was handy there. Took two eye blinks, of course I wanted them mush.

java, I love the traditional low and slow methods too. Sometimes I just don't have 4 hours - like when I get home from work and have only an hour to put dinner on the table, but am wanting a dish that is traditionally slow cooked. Or if I've run out of homemade stock and need to make some more in an hour. Hence my interest in the pressure cooker.

However, any recipes, etc are welcome, since I can try to adapt them for the pressure cooker.

The other gadget I was considering was a slow cooker, but that would require me to think about dinner at 5 AM - yeah, right - and didn't sound as fun as 15 psi.

I don't use one often, but it is great for making the base for Turkey soup. I put all the bones in, cover with water, and cook for 45 min or so. I separate out all the liquid and meat chunks, and then cook the soup normally in the same pot.

I also use it for artichokes- cook them for about five minutes under pressure with about 1/4 inch of water in the bottom of the pan. Very tender, and great with melted lemon butter.

Slow cooker is great, but yeah, you start making dinner in the morning. It does work great for "dinner is ready" when you get home.

There was a small booklet that came with mine. I like to cook rice in mine. I use jamine rice, chicken broth and onions.

I also cook beans in mine. You blanch the beans by heating to boiling and then letting them sit for an hour (with no more heating). This rehydrates them. Throw away the water! Then you add the broth, meat, etc and pressure cooking is about 1/2 hour.

I haven't done any canning in a while, but my ex-wife used to...Low acid fruits need pressure canning. I used to take older malt syrup and pressure can it, to kill all spoilers.

Oh, yeah. If you really need to sterilize things, the only way is to pressure cook them.

JR, sorry that you don't want to add to the thread.