pressure cooked cow (pot roast) in red wine sauce
Cooked cow is not high on our list of favorite foods. But let's face it, we're still
not vegetarians even if we do like to eat that way generally. We grew up carnivores. We
still are. And in our defense, it must be said that we did not seek out this red meat
recipe. It is a regular dish at the in-laws where we are regular guests. Where in addition
to being frequently fed animal parts we are also continually subjected to mainstream
American television. I'm not sure which is more damaging but we seemed to have survived
both. Thus far.
So having reconciled ourselves to eat beef, this is a great way to go. The combination
of pressure cooker efficiency and spicy red wine sauce magic help to soften up this sucker
like overcooked potatoes. It's a Lebanese/Middle Eastern/Mediterranean/who knows exactly
dish. That we've grown to love having occasionally, until such time as politically correct
cuisine forces decide otherwise.
- cow group
- 4 lbs top round roast beef (least visible fat) cut in 5/8 in thick slices
- 2 heaping T (1/3 c?) Crisco
- 1 T vegetable oil
- spice group
- 1/2 t allspice
- 1/2 t salt
- 1/2 t pepper
- 1/8 t red pepper
- prepared stuff group
- 1/2 c red (or white) wine (red in title refers to tomatoes)
- 1 lemon, juice from
- 2 c chopped mature tomatoes (2 medium tomatoes, if available)
- 1 sweet red pepper, chopped (for the smell, if you have one)
- 2 T (heaping) tomato paste (3 if no fresh tomato)
- dissolved in:
- 1 1/2 c hot water
- 1 head garlic (8 cloves, coarsely chopped)
- 2 t salt
- This is the family-serving-with-leftovers serving size. If you are capable of advanced
preparation kitchen technique, rub the dried spice group over both sides of the beef the
morning before the meal (or at least several hours before) and leave in the fridge to get
acquainted better. If not, just do it at the cooking stage and skip the socializing
- Heat the Crisco and oil in the pressure cooker (in an amount moderated by your fear of
fat level) to brown the slabs of beef (in stages until all are browned, removing them as
done to make room for more). Meanwhile have somebody else do the veggie, garlic, and lemon
preparation, or do it yourself before starting the browning.
- Return all the browned beef to the pot and add the prepared stuff group (everything else
in the list). Stir around a little. Cook about 5 minutes without pressure, loosely covered
or not as you like, and then 1015 minutes at full steam, letting it sit until the
pressure subsides naturally.
- We like it with Armenian rice, and fresh nonfat plain yogurt
on the side, and some veggies. You can serve it with anything you think is appropriate.
- A cute illustration is available from the original
hand written recipe.
- Some photos too.