Porcupine Meatballs
Shredded Beef
Black Bean Chili

From: "Peter R. Chamlis"
OK, Santa Claus brought me a nifty pressure-cooker for Christmas.
I'd love to see some of your favorite "pressure-cooker" recipes,
especially for pot roasts, tenderloins, and other tender-meat
treasures.

Pete,

I wouldn't use a pressure cooker for tender meats. Pressure cookers
work best for cooking things more quickly than stovetop, or for
tenderizing tough cuts of meat. I typically cook the better cuts
until just done, and that's hard to do with a pressure cooker. That
said, following are three recipes.



Porcupine Meatballs

My mom picked this recipe up when she was first married, 50+ years
ago. It's still a family favorite.

1 lb ground beef
1/2 cup rice, uncooked
1 Tbsp onion, minced
1 tsp salt
1/4 tsp ground black pepper
10-1/2 oz can tomato soup
1/4 cup water

Combine first 5 ingredients; form into balls. Mix water & soup; put
into pressure cooker. Drop meatballs in. Set control at 10 lbs of
pressure and cook for 10 minutes after it jiggles. Let set 5 minutes
before opening.



Shredded Beef

I invented this one a few years back, based upon a recipe for "real"
beef tacos.

2 lb beef roast or steak (any type - tougher cuts work great)
2 Tbsp vegetable oil
seasoned salt & ground black pepper
1 tsp cumin
1 cup red wine
15 oz can beef stock
8 oz can tomato sauce

Remove any heavy fat deposits from the beef and cut in 1" cubes. Fry
in oil in a 6 quart pressure cooker until well browned on all sides.
Season with salt, pepper, and cumin. Deglaze pan with wine; add
stock and tomato sauce.
Cover and pressure cook for 40 minutes at 15 lbs pressure. Cool pan
and remove top. Beef will be very tender - break up with spatula.
There should be some liquid in the bottom of the pan. As the beef is
shredded it will absorb it.

Variation: Instead of a pressure cooker, simmer the beef in a
tightly covered pan for 2-1/2 hours.



Black Bean Chili

I adapted this recipe from a recipe published in the 2002 Southern
Living Annual cookbook.

2 lbs top round steak, cut in 1" cubes
3 Tbsp olive oil
2 onions, chopped or minced
4 cloves garlic, chopped
1-1/2 cups red wine
1-1/2 tsp salt, divided
1 green bell pepper, cored, seeded, & chopped
28 oz can tomato sauce (or crushed tomatoes or tomato puree)
2 Tbsp chili powder
1 Tbsp cumin
2 tsp oregano
1/2 tsp ground black pepper
1/4 tsp ground red pepper
15 oz can beef broth
3x 15 oz cans black beans, drained & rinsed

Brown the beef in the olive oil in a pressure cooker. When the meat
is browned, add the onion & garlic, and saute until the onion is
tender. Deglaze the pan with 1/2 cup red wine, add 1/2 tsp salt and
1 cup water. Pressure cook at 15 lbs for 15 minutes.
Relieve the pressure and bring the mixture back to a boil. Stir in
the remaining 1 tsp salt and 1 cup red wine. Also add the bell
pepper, tomato sauce, chili powder, cumin, oregano, and the ground
peppers. Simmer for 30 minutes, stirring occasionally.
Stir in the broth and black beans. Simmer, stirring occasionally,
for 45 minutes. The chili will thicken as it cools.

Note: Any beef can be used for this recipe. Tougher cuts work fine.


Bryan Fazekas

http://home.nc.rr.com/winemaker81/


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