Pressure Cooker Tafelspitz
Cuisine: Austrian
Author: Michael Rushlow
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
A pressure cooker version of Austria's national dish. Traditionally boiled, the pressure cooker cuts down the time significantly.
Ingredients
  • 1 onion
  • 2 carrots, washed and cut in 2" chunks
  • 2 parsnips, washed and cut in 2" chunks
  • 2 stalks celery, washed and cut in 2' chunks
  • 1 leek, cleaned then cut in half lengthwise
  • 5 cloves garlic, peeled and crushed with the side of a knife
  • 10 peppercorns
  • 6 juniper berries
  • 2-3 lb. tri-tip roast
  • 2 teaspoons beef flavored better than bouillon
  • 12 cups water
  • 2 bay leaves
  • salt and pepper to taste
For The Apple-Horseradish Sauce
  • 1 cup unsweetened applesauce
  • 1-2 tablespoons prepared horseradish
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sour cream
  • 2 tablespoons cream
  • 1 tablespoon honey (taste first, you may not need it depending on how tart your applesauce is)
Instructions
  1. Pour 12 cups of water into the pressure cooker pot
  2. Add everything to the pot, except salt and pepper (adjust after cooking)
  3. Put top on pressure cooker and turn heat to high
  4. When high pressure is reached, adjust heat to maintain high pressure
  5. Set time for 40 minutes
  6. When time is up, take pot off heat, let pressure come down on its own for 10-15 minutes, then do a quick release
  7. Remove the meat to a plate to rest
  8. Pour broth through a strainer to remove vegetables and spices
  9. Taste broth (carefully, it will be very hot) and add salt and pepper if needed
  10. Slice meat against the grain on the thick side
  11. Top with Apple Horseradish Sauce
For The Apple Horseradish Sauce
  1. In medium bowl, whisk all ingredients together until combined (taste and add honey, if needed)
  2. Cover and put in fridge until needed
Recipe by Pressure Cooker Convert at http://pressurecookerconvert.com/pressure-cooker-tafelspitz/