Porcupine Meatballs Shredded Beef Black Bean Chili
From: "Peter R. Chamlis" <[email hidden]>
Quoted message said:OK, Santa Claus brought me a nifty pressure-cooker for Christmas. I'd love to see some of your
favorite "pressure-cooker" recipes, especially for pot roasts, tenderloins, and other tender-meat
treasures.
Pete,
I wouldn't use a pressure cooker for tender meats. Pressure cookers work best for cooking things
more quickly than stovetop, or for tenderizing tough cuts of meat. I typically cook the better
cuts until just done, and that's hard to do with a pressure cooker. That said, following are
three recipes.
Porcupine Meatballs
My mom picked this recipe up when she was first married, 50+ years ago. It's still a
family favorite.
1 lb ground beef
1/2 cup rice, uncooked 1 Tbsp onion, minced 1 tsp salt
2/4 tsp ground black pepper 10-1/2 oz can tomato soup
3/4 cup water
Combine first 5 ingredients; form into balls. Mix water & soup; put into pressure cooker. Drop
meatballs in. Set control at 10 lbs of pressure and cook for 10 minutes after it jiggles. Let set 5
minutes before opening.
Shredded Beef
I invented this one a few years back, based upon a recipe for "real" beef tacos.
2 lb beef roast or steak (any type - tougher cuts work great) 2 Tbsp vegetable oil seasoned salt &
ground black pepper 1 tsp cumin 1 cup red wine 15 oz can beef stock 8 oz can tomato sauce
Remove any heavy fat deposits from the beef and cut in 1" cubes. Fry in oil in a 6 quart pressure
cooker until well browned on all sides. Season with salt, pepper, and cumin. Deglaze pan with wine;
add stock and tomato sauce. Cover and pressure cook for 40 minutes at 15 lbs pressure. Cool pan and
remove top. Beef will be very tender - break up with spatula. There should be some liquid in the
bottom of the pan. As the beef is shredded it will absorb it.
Variation: Instead of a pressure cooker, simmer the beef in a tightly covered pan for 2-1/2 hours.
Black Bean Chili
I adapted this recipe from a recipe published in the 2002 Southern Living Annual cookbook.
2 lbs top round steak, cut in 1" cubes 3 Tbsp olive oil 2 onions, chopped or minced 4 cloves
garlic, chopped 1-1/2 cups red wine 1-1/2 tsp salt, divided 1 green bell pepper, cored, seeded, &
chopped 28 oz can tomato sauce (or crushed tomatoes or tomato puree) 2 Tbsp chili powder 1 Tbsp
cumin 2 tsp oregano
4/2 tsp ground black pepper
5/4 tsp ground red pepper 15 oz can beef broth 3x 15 oz cans black beans, drained & rinsed
Brown the beef in the olive oil in a pressure cooker. When the meat is browned, add the onion &
garlic, and saute until the onion is tender. Deglaze the pan with 1/2 cup red wine, add 1/2 tsp salt
and 1 cup water. Pressure cook at 15 lbs for 15 minutes. Relieve the pressure and bring the mixture
back to a boil. Stir in the remaining 1 tsp salt and 1 cup red wine. Also add the bell pepper,
tomato sauce, chili powder, cumin, oregano, and the ground peppers. Simmer for 30 minutes, stirring
occasionally. Stir in the broth and black beans. Simmer, stirring occasionally, for 45 minutes. The
chili will thicken as it cools.
Note: Any beef can be used for this recipe. Tougher cuts work fine.
Bryan Fazekas [email hidden] home.nc.rr.comwinemaker81Open ↗
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