My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
try it out. The soup turned out fine, but I want to try something more
exotic. Maybe I'll try a barbecue beef next. I've been searching the web
for recipes. Does anyone have any favorites?

Barb

BD > wrote:

> My mom gave me a presto 6 cup pressure cooker.

6 cups? COOL! That's HUGE!

;-)

-sw

Sqwertz wrote:
> BD wrote:
>
> > My mom gave me a presto 6 cup pressure cooker.
>
> 6 cups? �COOL! �That's HUGE!

Six Double DDs is like three gallons.

On Fri 26 Dec 2008 06:52:52p, BD told us...

> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the
web
> for recipes. Does anyone have any favorites?
>
> Barb

"6 cup" is awfully small. Are you sure you didn't mean 6 quart?

Personally, I don't like what is euphemistically called "barbecue beef"
cooked in a pressure cooker, but for those who do, it's usually
accomplished by cooking either a beef roast or beef stew meat to a degree
that it can be shredded with a fork, after which it is mixed with a
favorite bottled or homemade barbecue sauce.

Browning the beef first enhances the flavor. Also adding an onion, a few
garlic cloves, and using beef broth as the liquid in the cooker will
contribute a lot of flavor to the finished product.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/26(XXVI)/08(MMVIII)
************************************************** **********************
Today is: Boxing Day (U.K.)
Countdown till New Year's Eve
4dys 4hrs 53mins
************************************************** **********************
How do you pronounce my name? With reverence.
************************************************** **********************

BD wrote:
> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the web
> for recipes. Does anyone have any favorites?
>
> Barb
>
>


Six cups or six quarts?

The former is quite small; the latter is more usual.

gloria p

In article >,
"BD" > wrote:

> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the web
> for recipes. Does anyone have any favorites?
>
> Barb

Beef pot roast.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "BD" > wrote:
>
>> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
>> try it out. The soup turned out fine, but I want to try something more
>> exotic. Maybe I'll try a barbecue beef next. I've been searching the
>> web
>> for recipes. Does anyone have any favorites?
>>
>> Barb
>
> Beef pot roast.
> --
> Peace! Om
>
> "Love and compassion are necessities, not luxuries. Without them humanity
> cannot survive." -- Dalai Lama

OOps, 6 quart. I saw a beef barbecue recipe which gives the ingredients for
homemade barbecue sauce. I may give it a try.

BD wrote:
> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the web
> for recipes. Does anyone have any favorites?
>
> Barb

Congrats on your new kitchen toy. I would buy a chicken, cook it, then
make chicken enchiladas. Save the broth, you will need that to make the
Spanish rice.

Becca

BD wrote:
>
> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the web
> for recipes. Does anyone have any favorites?
>
> Barb



We don't have a pressure cooker but any dish requiring dried beans
commonly goes into one around here. Otherwise can take all day at our
altitude.

BD wrote:
> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the web
> for recipes. Does anyone have any favorites?
>
> Barb
>
>

This may not suit everyone, but this is our family's favorite beef stew.
No proportions because I have never written it down and it will differ
by the number of diners.

a little cooking or olive oil
Stewing beef
one or more large onion(s)
one potato for each person, cut in chunks
several carrots, peeled and cut in chunks
several ribs of celery, cut in chunks
one or two bay leaves
garlic - either minced cloves to taste or granulated garlic
dried marjoram
dried thyme
salt and black pepper to taste
one (or more)small can(s) of tomato sauce (I use the low sodium)
same amount of dry red wine.
same amount of beef broth or stock or water

Any other veggies you might like, except for peas, which have to be
added after the cooking or they are too mushy.

heat the oil in the cooker. Add the beef and brown it. Add the
vegetables and "sweat" them. (if you are using fresh garlic, put this in
with the veggies) Add tomato sauce, wine, herbs and spices. stir.
Cover and bring up to pressure. cook under medium pressure (gentle
rocking) for 20 minutes. Cool cooker under running water. Now is the
time to add fresh or frozen (defrosted) peas. Just stir them to get them
warm.

Serve in bowls with a salad and some good bread for the gravy.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
"BD" > wrote:

> My mom gave me a presto 6 cup pressure cooker. Made potato soup today to
> try it out. The soup turned out fine, but I want to try something more
> exotic. Maybe I'll try a barbecue beef next. I've been searching the web
> for recipes. Does anyone have any favorites?
>
> Barb

I cut a chuck roast into 1-1/2" cubes, dredge in seasoned flour, and
brown the meat in oil in a separate pan. Put the rack in your pressure
cooker and put the meat on top and just cover with water. Maybe add
some salt and pepper and a bay leaf. Bring to pressure and cook for
about 15 minutes at 15psi. Let pressure drop slowly. Now you have beef
chunks ready for stew, gravy, or soup. Freeze the meat in appropriate
portions for your needs or use it immediately.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone I've ever known and you left a remarkable legacy of love.

Has anyone tried the 'Col. Sanders' style of pressure cooking chicken?
Would like to try. Also would like to get a small pressure cooker!
Help! Any ideas I'd appreciate a note to or
. Thanks!


Janet Wilder wrote:
> BD wrote:
>> My mom gave me a presto 6 cup pressure cooker. Made potato soup today
>> to try it out. The soup turned out fine, but I want to try something
>> more exotic. Maybe I'll try a barbecue beef next. I've been
>> searching the web for recipes. Does anyone have any favorites?
>>
>> Barb
>>
>
> This may not suit everyone, but this is our family's favorite beef stew.
> No proportions because I have never written it down and it will differ
> by the number of diners.
>
> a little cooking or olive oil
> Stewing beef
> one or more large onion(s)
> one potato for each person, cut in chunks
> several carrots, peeled and cut in chunks
> several ribs of celery, cut in chunks
> one or two bay leaves
> garlic - either minced cloves to taste or granulated garlic
> dried marjoram
> dried thyme
> salt and black pepper to taste
> one (or more)small can(s) of tomato sauce (I use the low sodium)
> same amount of dry red wine.
> same amount of beef broth or stock or water
>
> Any other veggies you might like, except for peas, which have to be
> added after the cooking or they are too mushy.
>
> heat the oil in the cooker. Add the beef and brown it. Add the
> vegetables and "sweat" them. (if you are using fresh garlic, put this in
> with the veggies) Add tomato sauce, wine, herbs and spices. stir. Cover
> and bring up to pressure. cook under medium pressure (gentle rocking)
> for 20 minutes. Cool cooker under running water. Now is the time to add
> fresh or frozen (defrosted) peas. Just stir them to get them warm.
>
> Serve in bowls with a salad and some good bread for the gravy.
>

Melba's Jammin' wrote:

> I cut a chuck roast into 1-1/2" cubes, dredge in seasoned flour, and
> brown the meat in oil in a separate pan. Put the rack in your pressure
> cooker and put the meat on top and just cover with water. Maybe add
> some salt and pepper and a bay leaf. Bring to pressure and cook for
> about 15 minutes at 15psi. Let pressure drop slowly. Now you have beef
> chunks ready for stew, gravy, or soup. Freeze the meat in appropriate
> portions for your needs or use it immediately.
>
Why wouldn't you use the pressure cooker itself to first brown the beef
cubes? Aren't you wasting a lot of flavor from the browned bits...?
Enquiring Minds (sic) want to know!

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
>
> > I cut a chuck roast into 1-1/2" cubes, dredge in seasoned flour, and
> > brown the meat in oil in a separate pan. Put the rack in your pressure
> > cooker and put the meat on top and just cover with water. Maybe add
> > some salt and pepper and a bay leaf. Bring to pressure and cook for
> > about 15 minutes at 15psi. Let pressure drop slowly. Now you have beef
> > chunks ready for stew, gravy, or soup. Freeze the meat in appropriate
> > portions for your needs or use it immediately.
> >
> Why wouldn't you use the pressure cooker itself to first brown the beef
> cubes? Aren't you wasting a lot of flavor from the browned bits...?
> Enquiring Minds (sic) want to know!

Actually, you can and I sometime do. Potential for burning is high even
if water is added to loosen the fond. IME. The important part is using
the rack to keep the meat off the bottom of the kettle because you
cannot stir it to prevent sticking and burning. I bring to pressure on
high heat.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone I've ever known.