Adopts well to being cooked in a pressure cooker. Very tasty and meat came out very tender after cooking at pressure for 30min.
We like a fair amount of seasoning so I used more onion, thyme and added ground garlic. I was out of vegetable oil so I cooked the onions in bacon fat. While the onions were cooking I seasoned the meat and dusted them with plenty of flour. When seasoning the meat I rubbed the dried thyme between my fingers to wake it up a bit. When the onions were done, I took them out, added a bit more bacon fat and browned the meat in batches. When the meat was done, I took that out and deglazed the pan with the consomme and wine. I added the leftover flour to that liquid and stirred. I then added the meat and onions back in. The only fresh parsley I had was frozen so I added it to the meat mixture then since it wouldn't have looked very pretty as a garnish.
I would make this again, but would stick to using my pressure cooker for it. Pressure cookers are fantastic for braising cheap cuts of meat.
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Adopts well to being cooked in a pressure cooker. Very tasty and meat came out very tender...