|4-qt pressure cooker|
Chopped up a few carrots, a couple stalks of celery, and half an onion, and a couple of cloves of garlic.
I then heated up the pressure cooker, greasing the bottom with some lamb tallow I had. Then browned the meat on medium high heat, tossing in the onions about half way through. After meat was browned I tossed in the rest of the veggies, and poured in probably about 1/4 cup of marsala cooking wine. Then I put in about a cup of homemade stock I had a few made a few days before. After everything was in the pot I sprinkled in some parsley, rosemary, black pepper, a little cloves, a couple of bay leaves, and squirted in a little lemon juice. Next I stuck on the lid, locked it in place, and when the pressure valve popped up I turned the heat down lower, just enough to keep the pressure steady.
After cooking for 45 mins, I took the pressure cooker off the burner and let it cool down using the "natural release method", which is just letting it sit till it cools enough that the valve releases on its own.
|after cooking was finished|