Beef and Beer, Need I Say More? PC Stout Braised Beef.
It’s funny how the finest things in life begin with “bee”. Beef, beer, beets. Ok, my wife would definitely disagree with that last one. This recipe doesn’t use beets anyway so I am not sure why I even mentioned beets.
Beets aside, chuck roast is fast becoming one of my go-to meats. It’s great for someone on a budget (that would be me), and it turns out great in the pressure cooker. I’ve used it before in recipes such as my Steak and Stout Pie and French Dip. Oddly enough, most of my chuck roast recipes also include beer. Go figure.
This particular preparation came about because I couldn’t wait to try a new spice blend that I bought. I started out planning to make a traditional pot roast with the carrots and potatoes and whatnot, but I ended up making more of a brisket-style preparation. Maybe because I had thought about making a brisket first, but the chuck roast was cheaper.
If you use a pre-made Berbere blend, carefully give it a little taste first. Some of them are spicier than others, so you might want to use a bit less than a tablespoon.
I used a two-pound piece of chuck, but I probably would have gotten a 3 pound one if the store had it. This recipe will still work fine with a 3-pounder.
So, to get started, heat a couple tablespoons of oil on medium-high heat and brown the beef on both sides.
Put the meat on a plate and sauté the onion until slightly brown, then add the garlic and sauté for another minute or two.
Add in the spice mix and continue to sauté for another 30 seconds.
Plop in that ‘mater paste and mix it all together.
Add a touch of salt and pepper (You can add more at the end. The amount will vary depending on whether or not your spice mix includes salt and pepper, along with personal taste, which is impeccable.)
Now add the Worcestershire Sauce, vinegar, brown sugar and stout.
Pour in the water and add the Better Than Bouillon. You can substitute one cup of beef stock for this.
Add the meat back into the pot.
Toss in the bay leaves, slap the top on the PC and crank the heat to high.
When high pressure is reached, adjust the heat to maintain high pressure.
Set timer for 40 minutes.
When the time is up, let pressure come down on its own for ten minutes, then release the hounds, er, I mean do a quick release.
Remove the meat to a plate. If you would like to thicken the sauce a bit (which I did), put the pot back over medium-high heat and bring to a low boil for 7-10 minutes.
Slice the meat and serve with some of the sauce, being sure to put some of the onions on top.
Serve with mashed potatoes and a vegetable (if you are into that sort of thing).
|Pressure Cooker Stout Braised Chuck Roast|| |
- 2 tablespoons oil
- 2-3 pounds chuck roast
- 1 large or two small onions, sliced
- 4 cloves garlic, pressed
- 1 tablespoon Berbere Spice Mix (for mix you can sub 1-1/2 teaspoons paprika, ½ teaspoon cayenne pepper, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon ginger, ¼ teaspoon allspice)
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1 cup stout beer (such as Guinness)
- 1 cup water
- 2 teaspoons Beef Better Than Bouillon
- 2 bay leaves
- Heat oil in pressure cooker pot over medium heat
- Brown meat on both sides
- Remove meat to plate
- Add onions to pot, adding a bit more oil if necessary
- Sauté onion until it just starts to show some brown
- Add garlic and continue to cook for another 1-2 minutes
- Add in the spice mix and sauté for another 30 seconds
- Add the tomato paste and stir everything together
- Add a little salt and pepper (can add more at the end if necessary, after tasting)
- Pour in the stout, Worcestershire and vinegar
- Add the brown sugar and stir
- Add in the water and Better Than Bouillon (can substitute 1 cup beef stock)
- Put meat back in pot
- Toss the bay leaves on top
- Put the lid on the pressure cooker and turn heat to high
- When high pressure is reached, adjust heat to maintain high pressure
- Set timer for 40 minutes
- When time is up, let heat come down on its own for 10 minutes, then do a quick release
- Remove meat to a plate
- If you would like the sauce a little thicker, put pot back on medium-high heat and bring to a low boil for 7-10 minutes
- Slice meat and serve with some of the sauce on top, being sure to get some of the onions too
- Goes great with mashed potatoes and a vegetable