First, I never cook meat so I was a bit fearful about ruining a $15 roast. (My mom is living with me while undergoing cancer treatment and I'm pulling out all the stops to get her to eat. She gave it 5 stars!)
I followed the recipe with the following changes: I added and an extra clove of garlic and stalk of celery. I also added a handful of rehydrated porcini mushrooms and soaking liquid, some Worchestershire sauce, and a few shakes of Maggi seasoning which I think is MSG.
After simmering for 40 minutes, I realed the stovetop method was too slow, so I cut the meat in half and put part of it in the pressure cooker and left the other section in the pan.
The pan gravy was delicious. I used Magic Hat #9 as the beer and small bay leaves and there was no bitter aftertaste or anthing. The gravy in the pressure cooker was thinner, but the meat was very, very tender.
I ended up comingling the lefovers from both pots and dicing the meat and made a bit of stew that I will add pearl onions, mmushrooms and some sour cream to and serve over egg noodles later in the week.
I think this is a good recipe for beginners and will use it as a base to play with.
Was this review helpful?
0 users found this review helpful
First, I never cook meat so I was a bit fearful about ruining a $15 roast. (My mom is living...