Pressure Cooker Brisket

Dear Reader,

I’ve never cooked brisket in a pressure cooker before. I’ve only ever done it in a slow cooker. 

If I can cook something in the slow cooker, why can’t I do something in the pressure cooker?

At first, I thought I might be my usual lazy self and dump the entire lump of meat into the autoclave and just let it rip. Then, I thought, since I’m in lockdown, why not be a little more creative.

So using a Japanese meat cleaver, because that’s how I roll, I cut the brisket into large bite-sized (if you’re greyhound) chunks and roll the beef in flour and then ‘brown’ the floured meat off.

To keep it authentically unhealthy, I used beef dripping in the skillet to brown the floured brisket.

During the next week, I will eat the leftover chunks of brisket for lockdown dinners.

Pressure cooker brisket with potato, pumpkin, and cauliflower.

Ingredients

  • Beef brisket (1 kilogram)
  • Flour
  • Beef dripping
  • Red wine (1 cup)
  • Beef stock (1 cup)
  • Potato (1)
  • Brown onion (1)
  • Barbecue sauce (½ cup)
  • Worcestershire sauce (¼ cup)
  • Pumpkin
  • Cauliflower

Instructions

  1. Sharpen the meat cleaver and think about Proverbs 27:17 (Iron sharpens iron, and one man sharpens another). A sharp knife is a beautiful thing.
  2. Slice the brisket and dice the meat into large chunks.
  3. Put some flour into a bowl and coat the pieces of beef one at a time.
  4. Place the floured meat into a tray.
  5. Heat a skillet and add some beef dripping until it’s hot.
  6. Add the floured chunks of meat and brown the surfaces. Be careful not to overcrowd the skillet. You want the surface of the meat to fry and not steam.
  7. In the pressure cooker, add the beef, brown onion, spud, and all the flavouring ingredients from the list apart from the pumpkin and cauliflower. 
  8. Seal the pressure cooker and cook for 45 minutes.
  9. Rub some oil over the pumpkin and cauliflower and put them into a hot oven until you can penetrate each of them with a sharp paring knife and not feel any resistance.
  10. After the pressure cooker finishes, allow the pressure to equalise and open the lid.
  11. Remove the meat and place all of it into a container apart from a few chunks for dinner.
  12. Serve the brisket with cauliflower, pumpkin, and spud.
  13. Give thanks to the Lord and enjoy the meal while listening to a sermon podcast from a good preacher.

Final thoughts

The brisket tasted pretty good. It had a good mouthfeel and flavour. Cooking the meat in a pressure cooker was pretty easy. I think setting and forgetting in a slow cooker would be just as good.

What’s happened this week?

The biggest news is that Canberra went into COVID-19 lockdown. We have cases linked with the outbreak in Sydney, which has now spread across many regions in New South Wales.

The saddest news was reading about the death of my favourite teacher at school. If you have Facebook, you can read what I wrote here. I am pretty sad about the death of Mr Stephenson; he was a fantastic teacher. Good teachers are what we need for our young people. If you want to connect with me on Facebook, feel free to send me a friend request

The best things this week included dinner with friends from church and reconnecting with an old friend

Stay safe, friends.

Slow cooker rump roast

Dear Reader,

Slow cooker Rump Roast with vegetables and gravy. Served with lentils, baby green peas, potato, and mushrooms.

It’s a cold, cloudy day in Canberra, with a maximum forecast temperature of eight degrees Celsius today. That’s 46 °F for any reader in the USA, Liberia, and Burma.

It felt like a good day to have the slow cooker on as well as the heating.

While grocery shopping this morning, I saw a nice lump of rump which looked like it would be perfect for this week’s meal planning.

I hope wherever you are, that you are warm and comfortable.

Have a good weekend.

Gaz

Ingredients

  • Rump roast
  • Barbecue sauce
  • White onion
  • Beef stock
  • Lentils
  • Potato
  • Instant gravy
  • Baby green peas

Instructions

Slow cooker

  1. Empty a tin of lentils into the cooking vessel.
  2. Lay the rump roast on the lentils.
  3. Cut a potato in half and place it into the cooking vessel.
  4. Cut the onion in half and put it into the cooking vessel.
  5. Squirt a good glug of barbecue sauce into the cooking vessel.
  6. Add a cup of beef stock to the cooking vessel.
  7. Cook for eight hours.

Baby green peas

  • Cook the frozen peas with microwave radiation.

Instant gravy

  • Prepare as per the instructions for use on the packaging.

Plating up

  1. Divide the rump into pieces for meal planning for the week. My plans include a pasta dish, some cold slices and salad for lunches, and perhaps a noodle soup.
  2. Divide the lentils and keep some aside for dinner putting the rest into a container.
  3. Slice a small piece of beef and put it onto a warmed dinner plate.
  4. Serve a spoon of lentils and the potato onto the dinner plate.
  5. Put the baby green peas onto the dinner plate.
  6. Pour the gravy over the meat and vegetables.
  7. Give thanks to the Lord for wages earned to buy food, cook food, and eat food to nourish my body and my enjoyment.

This week’s highlights in life

  • Work has been good. I remain blessed to work with amazing people. 
  • It’s reassuring to see people in Canberra more aware of their health and safety and cognisant that the δ (delta) variant must be respected. This week, I read a paper that revealed that the viral load associated with the δ variant is about 1000 times greater than with the original virus recovered from the beginning of the pandemic. Without wanting to be morbidly crass, I’m in awe of the biology of SARS-COV-2 and the ability of this virus and the infection it causes (COVID-19) to change and adapt. I’m sure if I wasn’t in a sequestered, safe bubble, like Canberra, I’d be feeling more anxious and worried. ^
  • It’s been worrying seeing what has been happening in NSW, Victoria, and Queensland.
  • I started reading John Owen’s Overcoming Sin and Temptation. This book is a collection of three of Owen’s seminal works on the “Of the Mortification of Sin in Believers”, “Of Temptation: The Nature and Power of It”, and “The Nature, Power, Deceit, and Prevalency of Indwelling Sin”. It’s a challenging read in a couple of ways. Owen writes in an archaic style, and the subject matter penetrates deeply. 
  • I’m also reading Tim Keller’s Prayer: Experiencing Awe and Intimacy with God. The two works are complementary, in my opinion.
  • I received a bunch of fresh free-range eggs from a friend this week. Fresh eggs are the best!

Final thoughts

  • Have you enjoyed fresh free-range eggs? How do you like to cook them?
  • How have you been coping this week with the pandemic?
  • Are you in an area where the δ variant is circulating in your community?
  • What’s the weather like where you are at the moment? Let me know in the comments how you’re enjoying the weather (or not).

^The Bible App I use today presented me with Proverbs‬ 12:25‬. (‭ESV)‬‬

“Anxiety in a man’s heart weighs him down, but a good word makes him glad.”