I have a very archaic 4qt pressure cooker the DH brought from Morocco. I
really hate the thing but it basically works.
I use it for bone in chuck and the DH uses it for beef tongue.

I have been trying to convince him that we should get a new one but he
refuses saying that ours is the best. My Moroccan SsIL agree with him.

It looks sort of like this

http://tinyurl.com/c7hrxt

There is a bar across the top and a knob which you turn to tighten.

The thing is, when I use it the water completely disappears. I recently
did a chuck roast and checked after 25 minutes and the water was almost
all gone and the meat was about to burn.I caught it in time. I had put
water in the pot with the meat - not a lot - maybe a cup. Is it supposed
to do that?

The meat was very tender though.

Tracy