Quote:
Originally Posted by javadog
The vegetables are there to impart flavor to the meat and gravy/sauce/whatever. They are meant to be discarded. Prepare a second batch to eat with the meat.
JR
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Yah to that...
Even at our altitude, 30 minutes at pressure turns most any vegetable into baby food. Good for getting the flavor into the liquid though. I usually cook the veg last with the lid off or with the normal lid.
Now brown chunks of chuck roast dusted with cayenne, black pepper and flour - barely cover with equal parts beef stock and stout - throw in a head of garlic - 45 minutes at pressure - two handfulls pearl onions, one handful parsnips - 30 more minutes without pressure. I finally figured out why I didn't like pot roast as a kid... it wasn't like this!