I’m still trying to eat up items from the freezer and I came across a piece of arm roast the other day – arm roast is a cut from the chuck. I envisioned roasting it with veggies, but Bev decided she wanted beef stew, which to her means pressure cooking the meat, then adding the veggies and pressure cooking them. She likes her beef to be really tender and likes to use a pressure cooker to insure it gets there – it also cooks it much quicker and the meat is more steamed than boiled.
For those not familiar with pressure cooking, it basically works by forcing the liquid to boil at higher temps – in the 250* range vs. 212* for un-pressurized. Bev has used one all of her life and as regular canners of veggies, we are very comfortable using a pressure cooking device – here is some info on pressure cooking. Ours is just an old aluminum, 7 quart, Manttra (made in India), which Bev likely bought on the cheap – but it has served us very well. If I were getting a new one, it would be stainless steel to eliminate the possibility of reactivity. Care must be taken to use the device correctly and to not overcook foods – they can turn to mush.
The cooker we have is basically a pot, lid, seal and jiggler – which is a weight that allows the pressure to be relieved at a pre-determined level.
The meat was cooked for 15 minutes once up to pressure (steaming) at which point the pot was put under running cool water to de-pressurize (never remove the jiggler or try to open the lid with the pot under pressure). It will quit making a steaming noise and open easily when it’s safe to do so.
Thanks for stopping by and have a great day.