| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 4 | Pieces of chuck steak | |
| Seasoned Flour | ||
| 1 | tb | Hot fat |
| Bouquet garni | ||
| Seasoning | ||
| 1 | c | Brown stock |
| 1 | sl | Bacon |
| 1 | Carrot | |
| 1 | Onion | |
| 1 | Turnip | |
| 1 | Stick of celery | |
| Potatoes and vegetables as required. |
INSTRUCTIONS
BRAISING BED Pressure cooking time 12 minutes Toss meat in seasoned flour, shaking to remove surplus. Prepare vegetables, bacon and strain off surplus fat. Pour in stock, stir well, and add the seasonings. Lay meat on top. Cook for 6-7 minutes, reduce pressure with cold water, and cover. * Add in a separate container the potatoes and green vegetables, cut to cook in 4 minutes. Cook for the remaining time and reduce pressure with cold water, and cover. *Add in a separate container the potatoes and remaining time and reduce pressure with cold water. Serve the vegetables and meat. Lift out the bacon and bouquet garni; mash and braised vegetables into the stock to give a thick gravy. Add seasoning and pour over meat. Garnish with parsley and chives. *This recipe obviously uses two extra steamer like baskets, which I don't have - but again, you can manage without. Posted to MM-Recipes Digest by Gail and Steve <bowks@downunder.net.au> on Aug 14, 1998, converted by MM_Buster v2.0l.
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