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.

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

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.

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.

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.

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.

I'd can it.

But a pressure cooker will make it tender.

So will a crock pot if you give it enough time.





Dave

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.

Appreciate that Dillon buck

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.

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

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.

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.

Thanks. That is info I was looking for.

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..

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.

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.

Yep, & the mathematic calculation to determine the blow off pressure would be ?

Some PCs come with weights that have several positions on them to place on the vent during operation.

5psi, 10psi and 15psi are common on such weights.

Over an hour!?!?!?!?!?! 20 minutes for veggies? Why not just blend and boil?

For a three-pound chunk of tough meat you need to sear it thoroughly to start and get up to 15 pounds of pressure and cook for 30 minutes. Let cool until the rattle can be removed and add the veggies. Start the heat back up and when it gets to pressure turn off the heat and move to a cold burner.

When it gets cool enough to remove rattle, and then lid, the meat will be very tender, guaranteed, and the veggies will be overdone.

Cannot even imagine what it would be like after an hour...

I cook hares in the PC because you never know how old/tough the bunnies are. The whole pot full will be falling off the bones done in 40 minutes...

Oh, and never force-cool a PC! They can come apart though it is usually not violent. I have seen two that had been ruined under cold water

Someone is going to put an eye out before this piece of meat gets cooked.

I use an electric pressure cooker...Imagine it. Fuuk me for replying.

Been doing chicken in mine ...out side ...oil to 325 drop in 3-4 thighs size dependent.. 2 mins of browning/removing a lot of water.. Cap anda p/cook for 5 at 15 pounds ...KFC !

Just up graded to a Cuisinart electric PC. Haven't even tried the stove top one yet!

At least I have an instruction book with this one! (and some recipes!)

PLEASE keep the recipes, and "hints" for running this thing coming!


THANKS! This is going to be FUN! (and fattening!) Going to start with a roast today!


Virgil B.

For pressure cooker recipes, at least take the initiative to buy a PC cookbook.

Miss Vickie's big book of pressure cooker recipes--Vickie Smith

Pressure Perfect--Lorna Sass

Also most pressure cookers come with a cookbook.

Sorry if you missed the basic idea that pressure cooking is supposed to actually SPEED the process...

Pal;


Thanks!
I didn't know there were cook books just for pressure cooking.

Will stop by my local book store today!


Virgil B.

I cooked my first meal in my new pressure cooker last night.

All I can say is WOW!
My cross rib roast turned out GREAT!

It was "fall apart" tender.

Glad I finally took the plunge and got one of these!


Virgil B.

It's amazing how the seasonings get all the way into the center of the meat when using a PC.

Comments like this (and above!) are making it harder and harder for me to resist the urge to buy a pressure cooker!

The 'Fire is full of enablers, willing to help everybody spend their money! (I'm guilty too!)

John

Our aim is ta make damn sure that yer broke azz cain't afford nuttin' mo bettah than a cardboard coffin when ya croak.

Finally got down to the next bag of moose round steak in the freezer. Put 4 nice size round steaks in the pressure cooker. 3 cups of beef broth, about a 1/4 cup dried onion, Greek seasoning, seasoned salt, and ground age. Cooked for 30 minutes as soon as the top started to rattle. Cooled under cool running water until top stopped rattleing ( carefully).

Meat came out perfect. Used the beef broth over the meat the first night and have been making pulled moose with barbecue sauce for two nights now. Tender and great eating.

Thanks for all who volunteered info. Thought I was going to have to grind all this meat

How old was this cow moose?? Shot plenty of moose and never had this problem of being tough

pressure cook in a 1/2 cup of wine, 1/2 cup beef broth, garlic, carrots, celery, onions,

salt, paprika and pepper

30 to 35 min max

dont over cook


or can using same ingredients

When I checked her in the CPW guy said at least 7 and probably over 10
The waddle ( if that is what it is called) was almost a foot long

I think my pressure cooker would need more liquid than that

That is the PC recipie I was raised on. My mother cooked most everything in a pressure cooker. My wife's family only used them for canning, but they always lived at elevations of about 200 ft, so they didn't need them so much. It wasn't until I moved her to Colorado that I even got her to try one.

You can make some great tamales in one too, with a rack and just a little bit of water.

We discovered using the pressure cooker a couple years back. We now use one all the time. First, I have to tell you that some of the worst meals my dear Mom ever turned out were done in a pressure cooker. She eventually, saints be praised, retired it to the basement. Given that experience I was decidedly skeptical until a friend mentioned how well they worked.

My wife and I bought a [bleep] 6qt stove-top model and started playing with it. What speeded us up the learning curve was a copy of the not immodestly titled Americas Test Kitchen book Pressure Cooker Perfection. I highly recommend it.

My wife makes a great mushroom risotto but it takes nearly an hour of ladling hot broth into the mixture and constant stirring. Waaaay too long for a weeknight dinner. The pressure cooker turns it out in about 6 minutes flat.A whole whole chicken, browned first in the pressure cooker is done in about 35 minutes and it produces some of the best , most moist chicken we have had. Asian style beef ribs which would take 4 hours in the oven are done in 30 minutes or so.

We do a lot of entertaining, especially at our summer home in Maine and found we needed a bigger model, so we bought another [bleep]... this time the 8 qt. The pressure cooker has become absolutely indispensable. Get the ATK book. I know a lot of people are buying the electric models, but they really are not necessary and to me, just complicate things. The book has recipes adapted to the electric models also.

LOL...not sure why I am not allowed to mention the pc brand here....F-A-G-O-R has been changed to "bleep"......Maybe the dashes will help.

My mother cooked squirrels in a pressure cooker when I was young. she browned them with the top off and added the onions and garlic and whatever else, added liquid; stock , wine, sherry, put the top on it and in 15 minutes they were falling off the bones tender. I think the pressure cooker pushes the flavor of the seasonings into the meat better than simmering for 2 hours.

Other stuff.

Gotta have stuff.

http://www.pressurecookingtoday.com/easy-recipes-for-the-pressure-cooker

http://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef

Browning and spices are key, otherwise it is just fancy boiling.

+1 My sainted mother and old school Hungarian cook did just about all of her meats as well as soups and stews in her PC.

Spices are the key to that "through and through" flavor that only a PC or all day in a big ol' pot can deliver.

We own 2 pressure cookers.

One is a massive beast used for heavy duty or high volume canning, cooking huge batches of tamales, etc.

The other is a counter-top electric job. I wasn't sold when my wife came home with it, but it's actually pretty utilitarian, especially since it's now just the two of us.

This week we cooked up a 3 pound roast. Just added a jar of pepperoncinis including the juice, and cooked for 90 min. Came out perfect. Cilantro lime rice? Done in a few minutes. Lentils or beans? Cooks quick! Stroganoff in 20 minutes? Check!

Tonight I am grilling some shrimp and the missus is making a mushroom risotto in the cooker.

The time and effort is a quarter of stove top prep.

Ordered Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W from amazon. I looked at reviews and this one looked well respected. It should be here by Friday.
My Sunday mornings are reserved for walking the dogs in the forest. I always like to have a soup/stew/chili ready when we get back from the hike. This should come in handy.

https://www.amazon.com/dp/B00FLYWNYQ/ref=pe_385040_30332210_TE_dp_2

I just finished a 3 pond or so chunk of moose meat in the PC and then turned it into fajitas. Great stuff.