"Mary" > wrote in message
news:1121568181.371ee80183a165791baf4abab9518f78@t eranews...
>
> "whitershadeofpale" > wrote
>
> > > But tell me this: does a pressure cooker cook faster than regular
> > > cooking? Such as simmering, braising, w/o pressure?
> >
> >
> > A pressure cooker will cook meat faster.
> >
> > It would be good for something like, a beef brisket, potatoes, and
> > cabbage.
> >
> > Seems like a beefy cut would probably get rubbery, as well as loose
> > flavor.
>
> What do you mean by "beefy," do you mean "lean?" If so that makes
> sense to me.
>
> I like to get really lean cuts like london broil and brown the hell out
> of them on top of the stove or in the broiler, then slow cook in the
> crock pot, adding vegetables in the last hour. Works great for
> pork, too.
>
> >
> > I like med-temp broiing, where you can actually make a good rue
> > afterwards.
> >
>
> You mean gravy, right? You can do that with the slow-cooker
> juices too.
>
> So you are saying, I think, that I am not going to get as tender
> meat using a pressure cooker as I am using a slow cooker,
> at least with lean cuts of beef or pork?
>
>


Thaaat's right. A pressure cooker is just a speed boiler at best.
Boiled Meat! <shiver>, unless it's brisket, I could see that.
Or some country style ribs.

Slow cooker is the way to go. It's low maintenance, and it does not
muddle the layers. Potatoes on top, lol.

Your beefy cut London Broil probably leaves a good stain in the pan
this is good, it's so quick to throw a little liquid on it, and make a
gravy.

London Broil, Gravy

1 1/2 lbs. London broil or flank steak
(about 1 1/2 inches thick)
7 cloves garlic
2 Tbsp. black pepper
1 Tbsp. butter
1 cup sliced onion
6 oz. sliced mushrooms
1 Tbsp prepared white horseradish
2 tsp. chopped fresh rosemary
2 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
14 oz. beef broth

Heat butter in a large black skillet. Add the onions, mushrooms, garlic, and
horseradish. Sautee this under medium heat until onions and mushrooms look
soft. Stir in the rosemary, mustard, vinegar, and the broth. Bring it to a
boil and cook it until it is reduced (slightly thickened) oh, about 15
minutes. Broil the meat 4 inches from the heat source (7 minutes per side)
let the meat cool for about 5 mins, then slice it thin (diagonally across
the grain) stir the gravy, yule see some seperation of liquieds. Put the
sliced meat on a warm platter, and pour the gravy on, and enjoy!
It is...to die for!