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Joined: Jun 2001
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Campfire Ranger
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OP
Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
I have quite a bit of a tough old cow moose in my freezer. I have tried all means of cooking, except in a pressure cooker. Anyone have any recipes/methods? If not, I sure have. Lot of ground meat.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Jan 2010
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Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
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How can the ground meat be tough ? I have cooked their ribs in them with some vinegar, it was OK and did break them down....tough gets ground imo
I work harder than a ugly stripper....
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Joined: Jun 2001
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Campfire Ranger
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OP
Campfire Ranger
Joined: Jun 2001
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Sometimes, you butcher and make cuts that are not burger, before you know, it's tough. This cow was aged two and a half weeks were butchering. I have a lot of it ground already. I just wanted some hints if a pressure cooker would help roast and steaks.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Joined: Oct 2004
Posts: 16,908
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
My sainted mother and old school Hungarian cook would reduce beef bones into mush with her pressure cooker. Suspect if you play with your times as well as pressure you will get the result you are seeking.
Try a small amount at first and good luck.
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Joined: Aug 2005
Posts: 11,352
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2005
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I can tough elk and deer all the time. Comes out fork tender but I am of course putting them up in quart jars. Add a little beef bouillion and some canning salt and process per directions. Goes great in stew or Mex dishes ,or stroganoff.
If you are just pressure cooking a roast, as was noted above, I think you will also be satisfied.
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Joined: Oct 2013
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Campfire Outfitter
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Campfire Outfitter
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The whole key is to remove all of the fat, other than that a simple teaspoon of salt is all you need, we cut our deer into cubes about an inch or less square, and just drop them into the jar, be careful not to pack it in.
Its a fantastic way to keep your meat and makes for some fine eating.
Writing here is Prohibited by the authorities.
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Joined: Aug 2007
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Campfire Sage
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Campfire Sage
Joined: Aug 2007
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I'd can it.
But a pressure cooker will make it tender.
So will a crock pot if you give it enough time.
Dave
Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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Campfire Ranger
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Campfire Ranger
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Chunks of meat, onions carrots, celery, bay leaf. Sear meat, remove, deglaze, put metal bottom thing in cooker. Put all ingredients in, add bouillon and water, wine or beef broth to get liquid. Thicken broth when done.
Parents who say they have good kids..Usually don't!
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Joined: Jun 2001
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Campfire Ranger
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OP
Campfire Ranger
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Appreciate that Dillon buck
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Campfire Outfitter
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Campfire Outfitter
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What Dillonbuck said. Leeks, carrots, red wine, and mushrooms are the base of one of my favorite oxtail recipes. Search it out out here. If you can't find it, shoot me a pm, I'll get it for you.
Sean
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Joined: Jul 2005
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Campfire Tracker
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Campfire Tracker
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I have never experience tough meat that didn't come out of the pressure cooker tender.
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Joined: Mar 2002
Posts: 1,415
Campfire Regular
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Campfire Regular
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I have never experience tough meat that didn't come out of the pressure cooker tender.
This
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Campfire Ranger
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Campfire Ranger
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I have never experience tough meat that didn't come out of the pressure cooker tender.
This I'm sure it will.Looking for info as to how much time,good recipes,etc. Rather than just throwing some meat in and experimenting. AS an example, I cook pinto beans in one and I know that two cups of unsoaked beans that are fresh , I cook 11 minutes,older beans take 14 minutes. So how long for say 2 pounds of roast or stacked steaks
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Campfire Regular
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Campfire Regular
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I usually cook a 3lb. chuck roast for 45 minutes under pressure using 3 cups of beef broth and a packet of brown gravy sprinkled on the meat. After 45 minutes I release the pressure and add the veggies...carrots, potatoes, celery, and mushrooms. Once pressure comes back up,,cook for another 20 minutes. Enjoy the most tender, juciest pot roast you've had.
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,851 |
You probably are aware of this, but I'll mention it anyway - whatever seasonings that you use under pressure will be more evident in the meat than normally.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Jun 2001
Posts: 19,070
Campfire Ranger
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OP
Campfire Ranger
Joined: Jun 2001
Posts: 19,070 |
I usually cook a 3lb. chuck roast for 45 minutes under pressure using 3 cups of beef broth and a packet of brown gravy sprinkled on the meat. After 45 minutes I release the pressure and add the veggies...carrots, potatoes, celery, and mushrooms. Once pressure comes back up,,cook for another 20 minutes. Enjoy the most tender, juciest pot roast you've had. Thanks. That is info I was looking for.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Campfire Tracker
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I always brown the meat before I cook it. I used to cook the meat only for an hour, but I started cooking it like Batchief says with the veggies added at the end.
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Joined: Mar 2008
Posts: 1,277
Campfire Regular
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Campfire Regular
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I always brown the meat before I cook it. I used to cook the meat only for an hour, but I started cooking it like Batchief says with the veggies added at the end. I've done it both ways...seared and not seared. Never really noticed much difference as I always add broth. Heck...try it! It sure won't hurt anything.. 
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Joined: Feb 2001
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Campfire Outfitter
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Campfire Outfitter
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My little girl just gave me a new stove top pressure cooker.
She decided she wanted an electric one that she could plug in like a crock pot.
Please keep the recipes coming, and hints on how to run this thing, IE; pressures??? temps. ???
Didn't get any instructions with it.
Thanks! Virgil B.
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Campfire 'Bwana
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Campfire 'Bwana
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I don't know about new ones, but the pressure cookers I've seen in use all operated at a pressure level regulated by a weight sitting on top of a steam port. So the pressure was a fixed quantity. The temperature would then be fixed by the boiling point of water at the operating pressure.
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