Beef in a pressure cooker - the nuances of cooking jellied meat

Beef is the meat of domestic cattle - cows and bulls. Their young meat is called veal. One and the other has been very popular since time immemorial. After all, it is very tasty and contains a large number of proteins and vitamins.

Selection of Beef for Cooking

Choosing meat for cooking beef in a pressure cooker is quite simple: the darker it is (dark red, brown), the more cattle is older. If a bright red color is present, it is calf meat. When pressed lightly, the dent should return to its original position, which means it is fresh.

Specialists meat of cattle is divided into three main varieties:

1. To the higher, they include fillet, brisket, back, rump, rump and rump.
2. The scapula, flank and shoulder are ranked in the first grade.
3. To the second grade, the cut and the drumstick depart.

In the fibrous structure of marbled meat, fat must be uniform and distributed equally throughout its entirety. There is no fat in young cattle meat.

Some nuances of cooking beef

You can cook meat in several ways - boil, fry, stew and bake. One of the modern solutions of mankind is cooking beef in a pressure cooker.

Before cooking, beef should be warmed to room temperature. If you need to chop meat, cut it along the fibers. Hard or old flesh must be marinated before braising or frying. It can also be pre-boiled without salt.

Nuances of cooking the broth:

1. If you want to keep more nutrients in the meat itself, start cooking it by throwing it in boiling water.
2. To make a more rich broth, put the meat in cold water.
3. In order for the broth in the end result to be light and transparent, and not cloudy, it is necessary to drain it immediately after boiling the water and rinse the meat thoroughly. Pour new water and continue cooking over the slowest fire.

Pressure cooked beef shank recipe

Beef jellied meat is one of the obligatory dishes on the festive table. But not all housewives know how to cook it correctly so that it does not boil over.

Presenting your attention the recipe for cooking in a pressure cooker. This method has already been tested, so it can be safely applied.

Prepare the necessary products:

• water - 2 l;
• beef shanks - 300 g;
• pork hooves - 2 pcs.;
• medium carrot - 1 pc.;
• small onions - 1 pc.;
• garlic - 4 cloves;
• black pepper - 6 peas;
• allspice - 3 peas;
• bay leaf - 1 pc.;
• cloves - 1 bud;
• parsley leaves;
• salt.

This recipe for beef in a pressure cooker is designed for 2 liters of water. If more is needed, increase the number of components with respect to the fluid.

The method of preparation of jelly in a pressure cooker

1. Soak pork hooves and beef for four hours in cold water. During this time, rinse the meat twice and fill it with new water. After time, cut along the hoof and lower leg.
2. Put them in a pressure cooker, fill with water, let it boil for 2-3 minutes. Drain, rinse the meat.
3. Fill them with water again, add the chopped carrots and onions in half. Next, add garlic, pepper, bay leaf, cloves and salt to taste.
4. If you don’t know how much to cook beef in a pressure cooker, notice to yourself that we set 45 minutes on the electronic appliance in the "Extinguishing" mode. In normal cooking for about 1 hour. After this time, remove the container from the fire and let its contents brew with the lid closed for 6-8 hours.
5. Gently, without shaking, filter the broth into a separate pan. Remove the beef from the pressure cooker separately.
6. We arrange curly vessels. At the bottom, lay out a leaf of parsley, cut an asterisk from carrots, spread on greens. From above we tear the beef meat with our hands into small particles. All this is carefully poured with broth so as not to disrupt the internal structure of the vessel, and so that nothing comes up.
7. We remove all containers with jellied meat for the night, to the coldest place in the house (balcony, pantry, refrigerator). No need to disturb the jelly for 6-8 hours.
8. Before serving the dish on the table, turn the dish upside down - it will fall out on a plate.

Now you can appreciate all the advantages in cooking beef jellied meat in a pressure cooker. You do not need to monitor the cooking of the jelly for 8-10 hours, so that it does not boil away, does not boil, but languishes quietly, pulling from the pork hooves and beef shanks a gluten-like substance - natural gelatin.

Give it a try! Save your time, because it is always catastrophically not enough for it on holidays.