I needed lunch meat, so I bought a lump of beef chuck, which the butcher had rolled and tied.
I kept it simple and just cooked it with onions and potatoes.
- Pressure cooker
- Stick blender
- Chuck beef. Untie it and allow it to hang long and loose.
- Onions (sliced roughly)
- Stock (master stock)
- Red wine
- Corn flour
- Melt some butter in a frying pan.
- Add some oil to the melted butter.
- Brown the chuck meat in the butter and oil.
- Remove the meat and add onions and garlic for softening and browning.
- Transfer the onions to the pressure cooker.
- Add in the chuck, a cup of stock, and a cup of red wine.
- Put the potatoes around the chuck.
- Cook under pressure for one hour.
- Remove the meat and potatoes from the pressure cooker.
- Use a stick blender to process the cooking liquor.
- Bring the smooth cooking liquor to a gentle boil.
- Make a slurry with the corn flour and add it to the boiling cooking liquor.
- Whisk to make gravy.
- The first meal is a tender piece of the chuck with spuds and gravy.
- The leftover meat and potatoes can be used for lunch meat.
- I served my meal tonight with leftover garlic bread from last night.
The stock I use is a perpetual one. Whenever I use the pressure cooker, I keep a cup of the cooking liquor as a master stock. My current master stock has flavours from beef, chicken, lamb, and pork, plus all the various vegetables I’ve used.
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