Quick Pickled Vegetables: Whilst the beef is cooking, make the pickle.Īdd all of the prepared vegetables and juniper berries to a large bowl, add the Sarson's Pickle in 15 Minutes vinegar to just cover the vegetables and leave for 15 minutes before serving with the beef. Serve the beef with the quick pickle and seasonal sides such as parsnips, kale, spinach and mashed potatoes. I allow mine to cool for 10 minutes before releasing the pressure. Cook for 35 minutes on high pressure, following your pressure cooker manufacturers guidelines for releasing the pressure at the end of the cooking time. Its the time of year when root vegetables takes centre stage. NOTE: some modern pressure cookers have a saute function you can use.Īdd the beef stock to the beef and vegetables, stir well and lock the pressure cooker lid into place. Truffled Parsnip and Pickled Girolle Salad with Shipcord Cheese and Toasted Hazelnuts. Add them to the pressure cooker along with the beef. Remove the sealed browned meat and place it in a pressure cooker.Īdd the onions and carrots to the same pan and fry for 3 to 4 minutes or until golden and coloured. Top with some of the pickled red onions, the toasted pine nuts and mint.Beef Braise: Toss the meat in the flour that has been seasoned with salt and pepper.įry the meat in the oil (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly. Arrange the roasted carrots and parsnips on a large serving plate.Meanwhile, add the pine nuts to a small dry skillet set over medium heat and cook, stirring frequently, until toasted and fragrant, about 2 minutes.Transfer the baking sheet to your pre-heated oven and roast for 30 minutes, turning the carrots and parsnips once halfway through the cooking time. Drizzle with the olive oil and honey and toss to coat. Slice the carrots and parsnips either in half or quarters lengthwise.Leftovers can be stored in your refrigerator for up to 2 weeks. This recipe makes more pickled red onions than you’ll need for this dish. Then place the mason jar in your refrigerator for at least 2 hours. Cover and let them sit until the liquid comes to room temperature, about 15 minutes. Pour the hot pickling liquid over the red onion slices.
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