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Pressure cookers are a challenge for many people: Too many of us have scary memories of rattling, dangerous-looking contraptions that would sometimes literally blow up. If you didn't get a face full of extremely hot pressurized food and even shrapnel, then it ended up on the walls and ceiling after scaring the crap out of everyone.
Old, scary pressure cooker
Today, thankfully, it's different. Today's pressure cookers are totally safe, and easy to use; you can't even open them until the pressure goes back to zero (why did it take them so long to figure this out?).
Safe, new pressure cooker
So what are they good for? Lots of stuff, but I especially like them for cooking tough cuts of meat. Many cooks are intimidated by the tougher cuts like shoulder, shank, and round, but pressure cooking quickly breaks down muscle fibers into collagen, which makes the meat so fork-tender and soft, infused with whatever flavoring you care to impart to it, that you almost need a spoon, not a fork, to eat it.
Perfect for these chilly nights. I'll typically throw in some potatoes and carrots, too, for a one-pot meal that imbues the house with its incredible aromas.
Try this for a memorable Sunday night dinner:
- Get yourself a two- or three-pound cut of top round beef, rub it with olive oil, and coat both sides generously with freshly ground star anise, black pepper, and kosher salt. Use way more of all three than you think is prudent.
- Heat up some olive oil in the pressure pot (lid off) over very high heat, and cook the meat until it becomes deeply browned and aromatic (this should take about four to five minutes per side; don't shake the pan or anything, just let it cook undisturbed until your nose tells you it's ready to flip), then cook the other side.
- Add about two cups of some liquid, or combination of liquids. I like using beef stock, red wine, and carrot juice -- even some orange juice. Bring it to a vigorous boil over high heat.
- Throw in a few potatoes (Yukon Golds work well; I don't bother peeling them first) and some peeled carrots. People who like their veggies more al dente may cook the meat for 15 minutes first, release the pressure, add the carrots and potatoes and cook for another 15 minutes, but I rarely bother--I don't mind the veggies being very soft.
- Put the lid on, secure it, and cook over low-medium heat for about 30 minutes (this would take more than two hours with the braise method).
- Open a nice bottle of red wine, set the table, and get ready to receive lots of compliments!
Any pressure cooks out there? What's your favorite thing to do with a pressure cooker?
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