In something of an organized format. . . . .
Beef Sandwiches - Pressure Cooker recipe
2-1/2# sirloin tip roast
~1-1/2 tsp dried basil
~1-1/2 tsp dried oregano
~1 tbsp dried leaf celery
~1-1/2 cups beef broth
3 cloves garlic, sliced
Brown the meat in hot oil. Sprinkle the herbs and garlic over the meat,
pour beef broth into the pan, cover. Bring to pressure (15 psi) over
high heat, reduce heat so pressure gauge jiggles 2-3 times per minute
and cook for about 45 minutes. Remove from heat and let pressure drop
naturally and slowly.
When pressure has equalized, remove the cover. Remove the meat from the
kettle and chill it. Strain the broth and add more beef broth if that's
Slice meat thinly, heat gently in some of the broth; pile meat into roll
(I used bolillos from Cub) and serve with extra broth.
This is what I did for dinner last night. I made 5 sandwiches ( maybe
3-5 slices meat each) and there's enough beef left for another 3, I
This is a fine thing to do ahead of serving time.
Meat can be prepped and sliced well in advance of serving (a day or two,
even, I'll bet).
We picked up Firstborn Son at the airport, came home, and while the
water for the corn on the cob was heating and the corn cooking, I sliced
the meat and made up the sandwiches. I've been keeping shredded
cabbage in the fridge ready to dress for coleslaw. We were at table
within 30 minutes of getting home. A modest supper, very well received
by all present.
Thanks to Damsel for inspiration. Crock pots and I don't get along and
since it was 97 degrees here yesterday, I wasn't keen on runnning the
oven any longer than necessary to bake Rob's birthday cake (German
chocolate -- from a mix. Frosted with the coconut pecan icing -- from a
can. Shoot me.)
-Barb, Mother Superior, HOSSSPoJ
- story and
pics of Ronald McDonald House dinner posted 6-24-2007