Pressure cooker beef brisket

Dear Reader,

Readers who got here from Facebook know that I set up this site to try to get past the Facebook ban on Yummy Lummy. I’d appreciate your going to my main food blog and reading this recipe there and please subscribe too 🙂

You nearly received a post about corned silverside tonight, but it’s not to be. 

I wanted to make corned beef this weekend and went to find a nice piece of silverside. I couldn’t find one with a decent layer of fat on it.

I came across this lovely piece of brisket, and I thought I might cook it in the pressure cooker.

I’ve usually cooked brisket in the slow cooker; however, I’m in a bit of a pressure cooker frenzy at the moment. I figure it’s worth having a go. 

Saturday lockdown dinner. Pressure cooker beef brisket, pumpkin mash, purple broccolini, baby asparagus, and instant gravy.

Ingredients

  • Beef brisket
  • Black whole peppercorns
  • Barbecue sauce
  • Red wine
  • Beef stock
  • Brown onion
  • Royale red potato
  • Hot chilli flakes
  • Kent pumpkin
  • Purple broccolini
  • baby asparagus

Instructions

  1. Lovingly sharpen your cook’s knife as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT.
  2. Quarter the onion and potato
  3. Place the beef into the pressure cooker.
  4. Add the peppercorns, barbecue sauce, chilli flakes, and some red wine in a large measuring cup with the beef stock.
  5. Mix everything in the cup.
  6. Pour the contents of the cup into the pressure cooker.
  7. Add in the onion and potato pieces.
  8. Check the seals of the lid of the pressure cooker, place it on the body of the pressure cooker, and set the seal.
  9. Cook the brisket for 1 hour.
  10. While the brisket is cooking, turn on an oven to 180 °C.
  11. Prepare the pumpkin by gently rub a little oil over the pumpkin’s surface, including its skin.
  12. Cook the pumpkin in the oven for about an hour.
  13. Place the broccolini and asparagus into a bowl and douse with olive oil, and season with iodised salt.
  14. When there are ten minutes left for the pumpkin to cook, add the broccolini and asparagus to the oven.
  15. If you want some gravy, go ahead and use the instant kind, no one will judge you. I certainly won’t think less of you. Instant beef gravy is delicious, and it is easy to make, and there is less of a hassle to wash up.
  16. Once the pressure cooker has finished doing its thing, remove the lid and allow the meat to rest in the cooking liquor for 15 minutes.
  17. Remove the potato, onion, and brisket.
  18. Allow the meat to drain a little.
  19. Carve the beef with your sharp cook’s knife. If you’re feeling decadent, cut lusciously thick slices.
  20. Serve everything on a warmed dinner plate and pour a liberal volume of gravy on the meat and vegetables.
  21. Give thanks to God for all things and your daily bread.

Final thoughts

  1. Have you ever cooked a brisket in a pressure cooker?
  2. Do you prefer instant gravy or gravy made from scratch?
  3. What are your favourite vegetables to enjoy with beef?
  4. How has your week been?

My week

My week has been good. It was busy, and I enjoyed some engagements with international colleagues. On the Wednesday and Thursday mornings, I had 6 am meetings, and on Tuesday night, I had an 8 pm meeting. Long days, but rewarding and edifying. I was in discussions with people from India, Japan, the USA, Canada, Switzerland, and the UK.

There was also good news about a friend who had an investigation. Praise God the result was good.

Custard addiction

I’ve been enjoying custard treats this week 😉

Lamb forequarter chops and rice

Dear Reader,

It’s Sunday, and I’m doing two posts this weekend.

After last night’s pork belly and noodles, I thought I’d use the same template and replace the pork with lamb and the noodles with rice.

If you want to read this recipe on Yummy Lummy, click here.

I’d appreciate if you subscribed to Yummy Lummy if you got here via Facebook 😉

Today was pretty good. After sleeping in (about 5 am), I jumped out of bed and got dressed for a walk. Then I discovered it was raining steadily, so instead, I did some bible reading and praying.

Zoom church was pretty good. Because it’s the fifth Sunday of the month, we had a guest preacher. She’s a chaplain in the Australian Defence Force Academy. We are currently dissecting the Apostles Creed, and Merryn spoke about our belief in the Holy Spirit.

After a couple of work Webex meetings, I watched Battlebots on Netflix. A friend I used to work with knows my favourite animal is the Orca and hers is the Eagle. Via text messaging, we speculated on an Orca bot and an Eagle bot. Can you imagine mighty jaws to crush an opponent and a powerful tail to slap down opponent bots and to flip up on the upswing? A flying drone Eagle bot would be awesome with strong, sharp talons and a powerful beak to pierce armour.

I used a pressure cooker to cook the lamb. You could also use a slow cooker.

Sunday lockdown dinner. Pressure cooker lamb forequarter chops, potato, and mushrooms with fried rice and capsicum.

Ingredients

  • Lamb forequarter pieces (2)
  • Star anise (1 star)
  • Black whole peppercorns (1 tablespoon)
  • White Onion (1)
  • Vegetable stock (1 cup)
  • Sweet sherry (1 cup)
  • Barbecue sauce (1 vigorous squirt)
  • Chinese five-spice (1 tablespoon)
  • Bay leaves (2 or 3 leaves)
  • Potato (1 cut in half)
  • Capsicum (I used yellow, green, and red capsicum for colour)
  • 90-second microwave rice
  • Neutral oil (I used rice bran oil)
  • Flour

Instructions

  1. Flour the meat and brown it in a hot skillet.
  2. Place the meat into the pressure cooker vessel.
  3. Peel the onion, cut it along a sagittal plane, and cut each half again along a sagittal plane. Separate the layers and put them into the pressure cooker vessel.
  4. Add the star anise, peppercorns, sherry, stock, barbecue sauce, Chinese five-spice, bay leaves, and potato to the meat and onion.
  5. Inspect the lid of your pressure cooker to make sure the gasket is in place. If you don’t clean as you cook, look for foreign debris and remove it. The point of this step is to avoid a pressure leak. The other reason is to prevent a potentially fatal outcome if the escape valve is blocked and the pressure cooker becomes a bomb. Check out what happened at the Boston Marathon a few years ago when a pressure cooker bomb exploded. The carnage was extensive. Don’t be put off by this advice. Pressure cookers are safe if you maintain them correctly.
  6. Put the lid on and seal it closed.
  7. Turn on the heat, achieve cooking pressure, and cook for between 40 and 45 minutes.
  8. Allow the pressure to equilibrium to atmospheric pressure.
  9. Remove the lid.
  10. Pick out the lamb and potato with tongs. You could use your fingers, but I reckon you’ll burn the skin, and the pain will be most unpleasant.
  11. Strain the liquor to remove the solid material. Yes, liquor is the correct word. If you doubt me, look up a good English language dictionary.
  12. Pour the liquor into a small container and keep it in the refrigerator to reuse or grow fungus, whatever happens first.
  13. Cook the rice using microwave radiation according to the instructions for use on the packet.
  14. Heat a wok or a skillet and add some neutral oil. Heat the oil until it’s near its smoking point, and then add in the rice and the slices of capsicum.
  15. Stir fry the rice and capsicum until the rice starts to take on some colour.
  16. The rice should have changed from limp to firm, and the capsicum should have changed from firm to a little soft but not limp. You don’t want limp capsicum, and you certainly do not desire capsicum, which has lost its vibrancy.
  17. Move the fried rice and capsicum to a shallow bowl, and with cooking forceps (or fingers), take the capsicum and bring it to the top of the rice to show it off better.
  18. Add the lamb to finish the presentation.
  19. Thank God for wages to buy food, and thank Him for the skills to prepare and cook food.

Final thoughts

  • Do you like Battlebots?
  • What sort of Battlebot would you build and why?

Pork belly and fried noodles

Dear Reader,

Earlier in the week, I made this dish and posted the photo in the Facebook group, “Cooking meals for one”. One of the members, viz., Merryn, suggested I write a post on Yummy Lummy. 

I am happy to do this; it makes me giggle though that I’ll not be able to share the post on Facebook because the good people of Facebook have banned Yummy Lummy for breaching its community standards. If you want to read this recipe on Yummy Lummy, click here.

I’d appreciate if you subscribed to Yummy Lummy if you got here via Facebook 😉

I’ve tried to appeal this decision but to no avail. I don’t know what component of the Facebook community standards I breached. Maybe the good people of Facebook don’t like my take on fusion cuisine. Perhaps they didn’t like the videos I used to make and post. 

Anyway, there is nothing to be gained by crying over spilled milk. Not to worry, it is what it is, and the way I see it, it’s the good people of Facebook who are missing out!

I used a pressure cooker to cook the pork belly. You could also use a slow cooker.

Saturday lockdown dinner. Pressure cooker cooked pork belly and potato with stir-fried noodles and capsicum.

Ingredients

  • Pork belly strips cut into rough cubes
  • Star anise (1 star)
  • Black whole peppercorns (1 tablespoon)
  • Onion shallot (1)
  • Vegetable stock (1 cup)
  • Sweet sherry (1 cup)
  • Barbecue sauce (1 vigorous squirt)
  • Chinese five-spice (1 tablespoon)
  • Bay leaves (2 or 3 leaves)
  • Potato (1 cut in half)
  • Capsicum (I used yellow, green, and red capsicum for colour)
  • 2-minute noodles
  • Neutral oil (I used rice bran oil)

Instructions

  1. Sharpen your cook’s knife and ponder as always Proverbs 27:17 (As iron sharpens iron, so a friend sharpens a friend.)
  2. With long, firm strokes drawing the blade of your knife towards you (yes, this sounds counterintuitive, but it’s the most efficient way to cut pork belly strips), slice through the meat.
  3. Place the meat into the pressure cooker vessel.
  4. Peel the onion shallot, cut it along a sagittal plane, and cut each half again along a sagittal plane. Separate the layers and put them into the pressure cooker vessel.
  5. Add the star anise, peppercorns, sherry, stock, barbecue sauce, Chinese five-spice, bay leaves, and potato to the meat and onion.
  6. Inspect the lid of your pressure cooker to make sure the gasket is in place. If you don’t clean as you cook, look for foreign debris and remove it. The point of this step is to avoid a pressure leak. The other reason is to prevent a potentially fatal outcome if the escape valve is blocked and the pressure cooker becomes a bomb. Check out what happened at the Boston Marathon a few years ago when a pressure cooker bomb exploded. The carnage was extensive. Don’t be put off by this advice. Pressure cookers are safe if you maintain them correctly.
  7. Put the lid on and seal it closed.
  8. Turn on the heat, achieve cooking pressure, and cook for between 40 and 45 minutes.
  9. Allow the pressure to equilibrium to atmospheric pressure.
  10. Remove the lid.
  11. Pick out the pork belly and potato with tongues. You could use your fingers, but I reckon you’ll burn the skin, and the pain will be most unpleasant.
  12. Strain the liquor to remove the solid material. Yes, liquor is the correct word. If you doubt me, look up a good English language dictionary.
  13. Pour the liquor into a small saucepan and bring it to a boil.
  14. Add the instant noodles to the boiling liquor and cook for 2 minutes.
  15. Strain off the liquor and allow the noodles to drain for a few minutes.
  16. Heat a wok or a skillet and add some neutral oil. Heat the oil until it’s near its smoking point, and then add in the noodles and the slices of capsicum.
  17. Stir fry the noodles and capsicum until the noodles start to take on some colour.
  18. The noodles should have changed from limp to firm, and the capsicum should have changed from firm to a little soft but not limp. You don’t want limp capsicum, and you certainly do not desire capsicum, which has lost its vibrancy.
  19. Move the fried noodles and capsicum to a shallow bowl, and with cooking forceps (or fingers), take the capsicum and bring it to the top of the noodles to show it off better.
  20. Add some of the pieces of cooked belly pork to finish the presentation.
  21. Thank God for wages to buy food, and thank Him for the skills to prepare and cook food.

Final thoughts

  • Have you experienced problems with a pressure cooker?
  • Are you afraid of using a pressure cooker?
  • Do you like pork belly?
  • What do you think of this dish?
  • How do you feel about Facebook banning Yummy Lummy?

What’s with the bible verses and the mention of prayers?

I realise I’ve lost a few subscribers because I’ve outed myself (this seems to be the terminology used these days to reveal personal change or orientation or identity). At the beginning of the COVID-19 pandemic, a friend shepherded me back to faith after nearly two decades of life in the wilderness. 

Yummy Lummy is still a food blog, but you’ll read about the real me.

If the bible verses, mention of prayer, or the books I’ve been reading cause you to unsubscribe, I don’t mind. 

Iron-clad oven-cooked pork belly with pressure cooker cabbage

So tonight I tried something a little different. Sometimes when I cook a strip of pork belly, in an effort to get some crackling, the muscle meat may become a little dry. To protect the muscle meat I tried tying metal knives on either side of the strip and hoping the metal would conduct sufficient heat to cook my pork flesh and prevent too much dehydration from the meaty surface.

It worked perfectly. The crackling was fantastic and the porky muscle meat was tender, juicy, and succulent.

Oven-cooked pork belly with pressure cooker cabbage
Oven-cooked pork belly with pressure cooker cabbage
Continue reading “Iron-clad oven-cooked pork belly with pressure cooker cabbage”

Oven cooked pork belly and pressure cooker cabbage

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Oven cooked pork belly and pressure cooker cabbage
Oven cooked pork belly and pressure cooker cabbage

Random Yummy Ep050 | Lentils à la dijonnaise Random Yummy

Check out the full recipe at Yummy Lummy. If you have any questions please go to the blog post and ask a question in the comments box. https://yumlum.co/33pZoM3  — Send in a voice message: https://anchor.fm/randomyummy/message
Continue reading “Oven cooked pork belly and pressure cooker cabbage”

Pressure cooker minced beef and pork belly with fried noodles and kale sprouts

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Pressure cooker minced beef and pork belly with fried noodles and kale sprouts
Pressure cooker minced beef and pork belly with fried noodles and kale sprouts
Continue reading “Pressure cooker minced beef and pork belly with fried noodles and kale sprouts”

Pressure cooker curry chicken wings and vegetables

There’s nothing pretty about this meal, in fact, it’s pretty ugly. Ugly but delicious. 

Pressure cooker curry chicken wings
Pressure cooker curry chicken wings

This is a meal for microbiologists. I bought a packet of chicken wings two weeks ago and split them into two lots and vacuum-packed each lot. I ate the first batch a couple of days after the purchase date. Tonight’s lot found its way to the back of the refrigerator and I forgot about them. While the refrigeration and vacuum packing assists in inhibiting bacterial growth, it was probably a bit too long. I didn’t want to waste them so I basically sterilised them in an autoclave, also known as a pressure cooker. Rather than a 15-minute cook I went belt and braces and added an extra 5 minutes for a 20-minute cook.

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Continue reading “Pressure cooker curry chicken wings and vegetables”

Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces

It may not look that flash but this was delicious and quick.

Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces.
Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces.
Continue reading “Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces”

Pressure cooker pork belly and red cabbage with hoisin and black bean sauces

It may not look that flash but this was delicious and quick.

Pressure cooker pork belly and red cabbage with hoisin and black bean sauces.
Pressure cooker pork belly and red cabbage with hoisin and black bean sauces.
Continue reading “Pressure cooker pork belly and red cabbage with hoisin and black bean sauces”