Roast dinners have been a British staple for over 500 years going back to the reign of King Henry VII and if you have a pressure cooker you will get all the benefits of a slow cooker without any flavour being lost from the the beef joint and instead of taking up to 8 hours to slow cook, you can pressure cook it in under an hour - boosting flavour and saving time!
Portions: 2
Ingredients
- 600g Silverside Beef Joint
- 3 large onions (roughly chopped)
- 400ml Beef Stock
- Gravy Browning (optional but takes the gravy to another level)
- Salt and Pepper
- Oil (olive oil works well)
- Something to thicken the gravy - cornflour/water mix, flour/butter roux or gravy granules all work well.
If you have any vegetables such as carrots or celery that need using up, then adding them to the pot will help enhance the taste of your gravy!
Equipment
- Pressure Cooker
- Chopping Board
- Knife
- Saucepan
- Sieve
- Wooden Spoon
Instructions
- Allow the beef joint to come up to room temperature
- Pat the joint dry with some kitchen roll
- Season with salt
- Heat some oil in a pan on a medium-high heat
- Sear each side of the beef joint for around 1-2 minutes a side and then place to one side
- Add a little more oil and fry the onions until they start to caramelise
- Deglaze the pan with the beef stock (and then pour in to your pressure cooker pot)
- Add any other vegetables that you have that need using up (optional)
- Add the joint of beef to the pot (on a rack if you have one)
- Pressure Cook on High for 58 minutes**
- When cooking is complete, allow the pressure to release naturally for at least 15-20 minutes
- When safe to do so, open the lid, take the joint out and wrap in tin-foil and set to one side to rest
- Place the sieve over a saucepan and pour in the liquid from the pressure cooker pot
- Bring to a boil and then reduce the heat to a very low simmer - make sure you stir what will become the gravy all of the time!
- Thicken the gravy with your choice of thickener - I like to use either Bisto Gravy Granules or a slurry of cornflour/water mix
- Add a dash (and I mean a very small dash) or Gravy Browning to the gravy to give it that extra touch of Umami flavour!
- After your joint of beef has been resting for 15-20 minutes it is time to carve it
**58 minutes will give you a tender and sliceable beef joint, for a more firm and sliceable joint adjust the time to 45 minutes or if you're not worried about slicing it and want it to pull it apart then cook for 60-70 minutes. 58 minutes is the sweet spot for me!
Serving Suggestion(s)
Serve with the gravy you have made along with a selection of vegetables and don't forget those roast potatoes!!
