whee!

Pressure Cooker Brisket in a Pinch

April 25, 2013 - Written by Diana

Today I had plans for a brisket – all day in the crockpot, or smoking – plans for a slow cook.  Alas, planning isn’t any good without the follow through.  So here I had the brisket – small about a 1 1/2 lb brisket – targeted for dinner, but i was too late to go the slow way.  Brisket cooked fast is chewy and tough, it needs time, unless you have a pressure cooker.  I put that brisket under pressure, went for a walk with the dog and when we came back, it was ready to eat (the stove was attended, so no worries).  The meat pulled apart easily, and the sauce ingredients had all melded together quite nicely for a good swish at the end with the pulled meat.

I’ve used the pressure cooker many times as a way to fix a meal quickly without losing the flavor or moistness. Since there is less evaporation due to the seal, you need a little less liquid but it’s still pretty juicy.  The most difficult part for me is always when I have to wait for the little button to go down, so that I can separate the pot and lid.  It’s always amazing how the meat is ready to fall apart after such a short time.

Ingredients:

Heat up the oil on the bottom of the pressure cooker. When the oil is hot, sear the brisket on all sides, while sauteing onions and garlic.  After the meat is browned on all sides, dump all of the other ingredients in, nestle the meat  and put the lid on, and seal it.  After about an hour, take it off the heat and wait for the button to go back down.  Using two forks, pull the meat apart and swish around in the sauce on the bottom of the pan.

The chipotle seasoning can make it spicy, so you can leave that out if you think it will be too hot.

 

Pressure Cooker Brisket in a Pinch
 
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When you don’t have all day to slow cook a brisket on the grill, a faster shortcut is to use the pressure cooker
Author:
Recipe type: Barbecue
Ingredients
  • 1½ – 2lbs Brisket
  • 3 tbs oil
  • ½ onion
  • 2 cloves garlic
  • ½ cup apple cider vinegar
  • 1 can tomatoes (I used my home canned – Quart jar)
  • 1 tablespoon tomato paste
  • 2 tsp brown sugar
  • 2 tsp paprika
  • pepper
  • salt
  • chipotle seasoning (optional)
Instructions
  1. Heat up the oil on the bottom of the pressure cooker. When the oil is hot, sear the brisket on all sides, while sauteing onions and garlic. After the meat is browned on all sides, dump all of the other ingredients in, nestle the meat and put the lid on, and seal it. After about an hour, take it off the heat and wait for the button to go back down. Using two forks, pull the meat apart and swish around in the sauce on the bottom of the pan.
  2. The chipotle seasoning can make it spicy, so you can leave that out if you think it will be too hot.

 

St. Patrick’s Corned Beef Dinner

March 16, 2013 - Written by Buff

This is one of my favorite meals and I get to cook it only once or twice a year – once on St. Patrick’s Day [March 17th for those not in the know] and again when either the mood strikes me or I have special guests. Well, the other day we had special guests in and not only did I make this special dinner, we actually sat at the Dining Room table!

Corned beef

 

 

 

 

 

 

 

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Borscht – Winter Stew

March 20, 2012 - Written by Diana

Borscht, a winter stew, has a long tradition in Russia and Ukraine. This recipe is from Cook Wild: Year-Round Cooking on an Open Fire by Susanne Fischer-Rizzi.  I made this dish for dinner, and it was very delicious. It is vegetable dense, with lots of red beets turning everything a bright red, and very pretty. This stew has a lot of steps to it, so you will be close to the fire cooking for a good amount of time to prepare, but it’s worth the time you put into it. Though it serves 6 – 8, there are only 3 of us, so we had it for two meals, Yay for leftovers!

Borscht – Winter Stew
 
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Borscht – a Winter Beet Stew with Russian/Ukranian background. This recipe comes from Cook Wild – Year Round Cooking on an Open Fire
Author:
Recipe type: Main – Stew
Serves: 6-8
Ingredients
  • 1 lb beef brisket
  • 6 pints (12 cups) water
  • 3 beetroots uncooked
  • 1 bay leaf
  • 3 potatoes
  • 2 parsley roots
  • 2 onions
  • 2 carrots
  • 1 red pepper, pitted
  • 3 tomatoes skinned, pulp removed and quartered
  • oil for frying (eg sunflower oil)
  • ½ medium white cabbage
  • 2 cups green beans cut into pieces
  • salt and pepper
  • 1⅓ cups sour cream or creme fraiche
Instructions
  1. Put the meat (in one piece) in a pot with water, bring to a boil and simmer for a while.
  2. If there is foam on the surface, skim it off.
  3. Add the beetroots)whole and peeled), some salt and the bay leaf and simmer for about 1 hour.
  4. Meanwhile, prepare the vegetables. Cut the potatoes and parsley roots into strips or slices. Quarter the onions, slice the carrots and cut the peppers into strips. Heat some oil in a pan and add the vegetables gradually (the onions first, the tomatoes last) and fry for about 10 minutes.
  5. Cut the cabbage into fine strips and boil in a separate pot with the green beans for 10-15 minutes and then strain.
  6. Add all the vegetables to the meat, cover and simmer for another hour.
  7. Take out the beetroot and the meat, cut them into small pieces and return to the soup. If the borscht is too thick at this point, add some water. Bring to a boil, season with salt and pepper and serve hot.
  8. Put a generous dollop of sour cream or creme fraiche on each portion of soup and, if available, sprinkle some freshly chopped dill over it. Serve with fresh bread or blinis – and vodka as desired.
Notes
Borscht tastes even better when you warm it up the next day. Fire – a fire with low flames for instant heat.