Monday, 13 March 2017

Balsamic beef in an Instant pot




Now and again I will come back to this recipe and tweak it to cook in a different way or tweak the flavours.  Over the years I have cooked it in slow cookers, In the oven and even on the stove top. I have never had anyone eat this and not say good things about it.  Definite family favourite.  All starts with a humble piece of beef brisket.  I stabbed it a few times and inserted lots of cloves of garlic into the beef. Seasoned it well and seared it off in the Instant pot.  Any pressure cooker could be used, or even start it in a pot then cook on low for 8 hours in a slow cooker.


Remove the beef and start to cook a few big onions and a bulb of garlic peeled. Keep stirring and when they start to go brown at the edges pour in 2-4 tablespoons of balsamic vinegar.  It will sizzle lots and will lift off the brown bits on the bottom of the pot if you keep stirring.  When the vinegar has almost evaporated add in a cup or so of beef stock, how much depends on how much gravy you want.


Put the beef back in and set the pot up to pressure cook for 45 minutes. This piece wasn't quite tender enough on one side after that time so I turned it over and gave it another 15 minutes while I cooked the vegetables. 


Came out so lovely, tender and juicy.  The onions , garlic and stock left in the pot were just blitzed with a hand blender and they create a fantastic gravy.  The amount of onions and garlic are what naturally thicken it.


So it may look very rustic and not to appetising but this is one o my favourite meals of all time.
What's yours?

Take care
Jules


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