(59 votes)
Loading ...
Today we are going with a recipe of the most traditional cuisine: roast beef round in pressure cooker. It is a traditional dish, super comfortable and easy to make and it goes a long way. It is a good option to prepare it when we are eating a lot or when we want to freeze some portions and thus have the food for several days resolved.
The ingredients are also those of a lifetime: garlic, leek, onion and carrot. For the sauce we will also use wine and honey. And the meat, I recommend that you ask the butcher exactly as it is and he will prepare it especially for this recipe: he will choose the best piece for the round and put it inside a mesh so that it does not lose its shape.
It is a recipe that takes time to prepare, but in time, that is, it does not mean that it is laborious. First brown the round, then the vegetables, add the liquid and let it cook in the pressure cooker. When the round is cool, we slice it, pass the sauce so that it is very thin, and give the slices a last boil already inside the sauce so that they remain juicy and tender. As simple as that!
Roast veal round in pressure cooker
a recipe of the most traditional cuisine: roast beef round in pressure cooker. It is a traditional dish, super comfortable and easy to make and it goes a long way. It is a good option to prepare it when we are eating a lot or when we want to freeze some portions and thus have the food for several days resolved.
- Irene Arcas
- Kitchen: Spanish, International
- Recipe type: meat
- Calories: 250
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 4 tablespoons olive oil
- 1 round beef
- 2 large carrots
- 3 cloves of garlic
- 1 leek
- 1 small onion
- 100 ml of white wine (or red, or beer or whatever liquor you have at home)
- 200 ml of meat broth (or water with meat or chicken concentrate)
- 2 tablespoons honey
- salt to taste
- pepper to taste
Preparation
Season the round with salt and pepper and brown it on all sides in the pot over high heat. Leave the oil in the pot and remove the round to a plate and reserve.
You will see that the background has remained a bit stuck. That's perfect, because we'll have a lot of meat flavor there. You don't have to do anything, it will come off on its own. We now continue to sauté the chopped vegetables with a little salt in the same oil (it does not matter much how you chop them because later we are going to grind the sauce) until they are poached. It will be more or less about 8-10 minutes.
Once the vegetables are sautéed, place the round inside and add the wine. Let it boil over high heat so that the alcohol evaporates. Add the broth and honey. We cover the pot and leave it cook 30 minutes on position 2.
Remove the round from the pot and let it cool. Once cold, slice it very carefully with a very sharp knife so that we can make thin slices.
We crush the sauce inside the Thermomix programming 1 minute, speed 8.
Put the crushed sauce and the slices of meat in a large pot, taking care not to break them. Boil the meat in its sauce for 15 minutes over low heat. We already have it ready! Now all that remains is to accompany it with potatoes, puree or rice and enjoy.
The slices that you have left over can be frozen in different tupperware. More or less the ration per person would be about 4-6 slices.
