#pressure cooker short ribs | Explore Tumblr Posts and Blogs

mariacallous · 5 months

Text

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.”

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms.

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food.

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color).

Guvech keeps in the fridge for up to four days.

50 notes · View notes

bomberqueen17 · 9 months

Text

instant pot rice pilaf sorta?

So this is one of my comfort-food recipes which I'm not sure I've related here before, but by request I'm writing it down properly with quantities and such.

This is, for me, an Instant Pot recipe, but you can adapt it for stovetop pretty easily. If you do it on the stovetop you can make it more risotto-like by stirring it a lot and such. Consult a decent risotto recipe and adapt.

You can use any kind of root vegetable, pretty much any kind of meat you like, and either white or brown rice for this. Use whatever stock you have. The leafy greens are optional.

Dice an onion. Melt fat (oil, butter, lard, bacon grease, like 2-3 Tbsp) in your Instant Pot on the "saute" setting (I do mine on Normal, but there's a lot of variation in individual pots how intense that is. You want it to lightly sizzle but not burn) and dump your onion in until it's as done as you like. (I want it to be clear, maybe just browning a little at the edges here and there, but you can go browner if you want.) 1a) IF YOU WANT TO USE MEAT you can do that. If I'm using lamb shanks, I will brown them first before adding the onion. If I'm using ground meat I will cook it after I've started softening the onion. You could throw in cooked leftover meat too, or if it's in your stock that's fine. Really this dish does fine without, but it's also a great way to stretch a small amount of meat to be a whole meal for several people. A lamb shank, a pork chop, a ham hock, some short ribs, a chicken leg-- some skimpy cut with a bone is ideal for this, but you can also use bulk sausage or ground meat or chicken breast or whatever you want, just adjust cooking times.

Dice carrots or beets while this is happening (or both). I'm a bit inspired by Central Asian plov, which is traditionally made with finely-julienned yellow carrots and like a whole lot of them, but I love beets in this. Set your diced root vegetables aside for right now. I'm going to say you want like, a cup or so of diced vegetable.

Put in your rice, stirring it around until it's all coated in the melted fat. I'm going to say to use 2c of rice. Let it cook for a couple of minutes.

Optional: throw in about 1/4 cup of white wine to kind of deglaze the pan, scrub up your rice in case it stuck at all (you need it not to stick or your pot will give a "burn" notice and not finish). Do this quickly, don't let it sit too long.

Throw in your root vegetables.

Add stock. I use Trash Stock, which I make in the pressure cooker out of all my leftover bones and vegetable scraps. You could use salted water, you could use canned broth, you could use whatever you like to cook rice in or whatever you make soup with. Follow the guidelines from your Instant Pot-- both white and brown rice are recommended as 1:1-- but I would be generous with the liquid, this always turns out a little dry for me because I think the root vegetables absorb water. I made this just now with 2c brown rice and a scant 3c stock and it was not watery at all. If you're using stock that is not adequately salted you'll want to throw some additional salt in. I also season with thyme, as that's the primary herb in plov, but you can really put in whatever herbs you like with whatever root vegetable you picked. I once made an incredibly intensely rosemaryed risotto that was actually pretty incredible. Use what you have.

Cook according to your Instant Pot's guidelines for the type of rice you're using, but on the longer side. I used brown rice, which IP said was "20-22 minutes" so I did it at 22 minutes on high pressure. White rice is only like, I forget, 3-5 minutes? Do it for the longer end, because you want those beets/carrots done through. (If you're using meat, then cook it however long the meat needs, if it's longer than what the rice needs. If I'm doing lamb shanks or something bone-in, then I use water instead of broth because the bones will make it be broth, I am more generous with the water, and I let it cook 25 minutes at least regardless of the rice. Shanks are fantastic because they're so tough otherwise, but have so much collagen they give a really velvety finish.)

When the pressure cook cycle is over, release pressure on the pot, and then dice up some leafy green-- spinach is great, mustard greens are great, I used some of the greens from my beets because I had them-- and I only used a scant cup, maybe even less, but if you have good spinach this is a great way to cram a ton of it into something-- and throw your leafy green in, stir it well, and then stick the lid back on. (if you've got shanks or some other bone-on meat, you'll need to take those out, pull all the meat off, throw it back in, discard your bones or better still put them in your freezer bag for later trash stock-- stir the meat back in along with your leafy greens, and put it on keep warm if it's had too long to cool off.)

Cut a few chunks of a lovely soft cheese, I recommend chevre. Once the leafy greens have wilted (really stirring them in should be plenty, or a minute or two with the lid on and the residual heat from the Pot), then dish your plov into bowls and top with crumbles of cheese. (For a more risotto-like variant, stir in a pat of butter at the end and top with Parmesan or similar. It's gonna depend on your flavor profile.)

sorry if this is real wordy, I really have tried to make it be Concrete Amounts but it's more a technique than a recipe, I always cook in story-frameworks like this because I just can't follow directions anymore, LOL.

#cooking #recipe post #comfort foods

29 notes · View notes

enuicooks · 5 months

Text

Today's a holiday, so not everyday cooking but celebration food

https://www.delicious.com.au/recipes/smoked-salmon-tart-dill-parsley-pesto/7c8e4f87-8915-491e-98b9-bffd8a2f64e3

"Nidi di rondine" (swallows nests) are basically pasta pinwheels, they can be made with a variety of fillings, in this case I went for ricotta and chards, then covered in bechamel.

I might write down the recipe later so I have a reference for the quantities next time.

Pressure cooked beef ribs in gravy and roasted sweet potatoes. I mostly followed the recipe but pressure cooked for an hour. Used just two cups of stock, reduced the cooking liquid to about half before adding the cornstarch

#cooking #food #celebrating

6 notes · View notes

allsadnshit · 2 years

Text

Feeling weirdly quiet and off today still even after a good nights sleep! I wish there was safe natural places to take a solitary walk near me like there were in pittsburgh... every time people suggest parks and trials they are so overcrowded with people! I sort of miss early pandemic days where I would regularly walk by myself in the parks in pittsburgh and almost no one was ever there!

My pickled beet eggs turned out really really good, maybe best I have made and they were more simple and cheap than usual now that I am using raw beets for them.

I am slowly defrosting a big mound of short rib from the local butcher in the fridge to braise in the pressure cooker tonight! I feel lonely today. Even getting cinnamon rolls from my favorite gluten free bakery with my husband didn't quite make me have that cozy comfy feeling I was looking for! Sometimes you try and try and nothing works out quite how you want! Very human experience even though it's frustrating, as I get older it feels more familiar and I can actually laugh.

#personal

20 notes · View notes

greekcookingmadeeasy · 2 years

Text

Greek Beef “Lemonato” Stew i.e. in Lemon Sauce by Yiayia Deppy

🥩

Greek Beef “Lemonato” Stew i.e. in Lemon Sauce by Yiayia Deppy – Mosxaraki Lemonato tis Yiayias Deppys BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

youtube

Serves 4 persons This is a follow up of the wonderful recipe for Atzem Pilaf Rice by my beloved Yiayia Deppy. It is her handwritten recipe for the timeless, Greek way of preparing Beef in a luscious lemon sauce. This dish accompanies perfectly Atzem Pilaf and this is how I was brought up to eat it on special occasions at home. Now every time I prepare it, my home fills with the appetising scents and remind me of those precious childhood years. I dedicate this recipe to my Yiayia’s memory, such a great cook!

INGREDIENTS: • 850 gr / 1.87 lb boneless Beef, in slices (Rib, short loin or any part w/a bit of fat in it) • 1 large Onion, finely chopped • 3 Garlic Cloves, finely chopped • 1/2 cup / 125 ml Olive Oil • 2 Beef Stock Cubes • 5-6 Bay leaves • 1/4 cup / 60-70 ml fresh Lemon Juice from about 3 lemons • 1/2 tsp. Ground All-spice (bahari) • 1/4 tsp. ground Nutmeg (optional) • About 750 ml / 3 cups Hot Water For binding the sauce: • 2 tbsp. / 20 gr / 0.04 oz Corn Flour • 2 tbsp. / 28 gr / 0.06 oz Butter • 1.5 tsp. dry Oregano • Ground Salt and Pepper

METHOD: A. Boil the beef: 1. Pour the olive oil in a deep pot over high heat. 2. When it heats up, add the beef slices in the pot. Sauté them for 5’, stirring regularly.

3. Then remove the meat from the pot. Reserve.

4. Next, place the chopped onion and garlic in the hot oil and sauté them together for 2’. 5. Reduce heat to medium and replace the beef pieces in the pot.

6. Pour about 750 ml / 3 cups HOT water in the pot as well. Let it warm up, adjusting the heat to low. Water should be enough to cover the meat. 7. Note: If there is foam in the surface, remove it now with a pierced ladle before continuing with the recipe. 8. Add the 2 spices, the bay leaves and the beef stock, crashed between your fingers. Stir to blend them in. 9. Pour half of the lemon juice in the pot and blend it in (don’t add any seasoning now!). 10. Now place the lid on top of the pot and let meat simmer (in very low heat) for 1.5-2 hours or until tender.

11. Tip: For a quicker, energy efficient boiling time, use a pressure cooker, and boil meat for 1 hour. With this option, you will need less water (approx. 400 ml). 12. After a total of about 2 hours, remove the lid and try the meat. If it’s not tender, add more hot water and let it boil some more. 13. Otherwise, take out the meat from the pot and into a plate. Don’t turn off the heat.

B. Make the renowned lemon sauce:

14. Over very low heat, add the corn flour in the sauce and whisk to dissolve it completely (without lumps).

15. Now, pour in the rest of the lemon juice in the sauce. 16. Season with ground Salt and Pepper, to taste. 17. Add the butter and whisk until it dissolves. 18. The last ingredient for the sauce should be the dry oregano, rubbed between your palms to release its aromas (don’t add it earlier, because it can make the sauce bitter!). 19. Let the sauce simmer for 3’ until it thickens, stirring regularly. 20. Return the boiled beef in the pot with the lemon sauce. 21. Bring it to a quick boil, shaking the pot by its handles to blend ingredients without breaking them apart.

22. Turn off the heat! Let the stew rest for 10' before serving. 23. Beef Lemonato is ready when the meat falls apart from the fork. The sauce should be quite lemony, thick and aromatic.

C. Serving Suggestion: Serve succulent Beef Lemonato while still hot!

My Yiayia usually served it at a celebratory dinner together with Atzem Pilaf Rice, lots of bread to sop up the luscious sauce and Greek Red wine!

A glorious, easy, comfort, umami dish! Just be patient with its long cooking time to achieve fork tender beef.

Prepare it as special Sunday family dinner and see your loved ones, also children, lick their fingers and ask for more!

Thank you Yiayia!

Searching for other old Recipes by my beloved Yiayia Deppy? Look HERE

Read also my short tribute to my Yiayia and her kitchen Apron HERE

D. Storage Info: Beef Lemonato can be stored, in an airtight container, in the fridge for up to 1 week and in the freezer for 1 month.

Check my YouTube Video: HERE

Μοσχαράκι Λεμονάτο της Γιαγιάς Ντέπης BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy Σερβίρει 4 άτομα Αυτή είναι η συνέχεια της υπέροχης συνταγής για Ατζέμ Πιλάφι από την αγαπημένη μου Γιαγιά Ντέπη. Είναι η χειρόγραφη συνταγή της για τον διαχρονικό, ελληνικό τρόπο παρασκευής Μοσχαρίσιου Κρέατος σε μια λαχταριστή λεμονάτη σάλτσα. Αυτό το πιάτο συνοδεύει τέλεια το Ατζέμ Πιλάφι και μ αυτό το τρόπο μεγάλωσα, τρώγοντας το σε γιορτινές μέρες στο σπίτι. Τώρα κάθε φορά που το ετοιμάζω, το σπιτικό μου γεμίζει με τις ορεκτικές μυρωδιές που μου θυμίζουν εκείνα τα αξέχαστα παιδικά χρόνια. Αφιερώνω αυτή τη συνταγή στη μνήμη της Γιαγιάς μου, μιας τόσο σπουδαίας μαγείρισσας!

ΥΛΙΚΑ: • 850 γρ / 1,87 lb Μοσχαρίσιο κρέας χωρίς κόκαλα, σε φέτες (Ποντίκι ή Νουά ή οποιοδήποτε μέρος με κάποιο λίπος) • 1 μεγάλο, ξερό Κρεμμύδι, ψιλοκομμένο • 3 Σκελίδες Σκόρδο, ψιλοκομμένες • 1/2 φλ. / 125 ml Ελαιόλαδο • 2 Κύβοι Βοδινό κρέας • 5-6 φύλλα Δάφνης • 1/4 φλ. / 60-70 ml φρέσκος χυμός Λεμονιού από περίπου 3 λεμόνια • 1/2 κ.γ. Μπαχάρι σκόνη • 1/4 κ.γ. αλεσμένο Μοσχοκάρυδο (προαιρετικά) • Περίπου 750 ml / 3 φλ. Ζεστό Νερό Για το δέσιμο της σάλτσας: • 2 κ.σ. / 20 γρ / 0,04 oz Κόρν Φλάουρ • 2 κ.σ. / 28 γρ / 0,06 oz Βούτυρο • 1,5 κ.γ. ξερή Ρίγανη • Φρεσκοαλεσμένο αλάτι και πιπέρι

ΜΕΘΟΔΟΣ: Α. Βράστε το μοσχάρι: 1. Ρίξτε το ελαιόλαδο σε μια βαθιά κατσαρόλα πάνω από δυνατή φωτιά. 2. Μόλις ζεσταθεί, προσθέστε το κρέας σε φέτες στην κατσαρόλα. Σοτάρετε για 5’ ανακατεύοντας τακτικά.

3. Στη συνέχεια αφαιρέστε το κρέας από την κατσαρόλα. Βάλτε το στην άκρη.

4. Έπειτα ρίξτε στο καυτό λάδι το ψιλοκομμένο κρεμμύδι και το σκόρδο και σοτάρετε τα μαζί για 2’. 5. Μειώστε τη φωτιά σε μέτρια και επανατοποθετήστε τις φέτες κρέατος στην κατσαρόλα.

6. Ρίξτε επίσης στην κατσαρόλα περίπου 750 ml / 3 φλιτζάνια ΖΕΣΤΟ νερό. Αφήστε το να ζεσταθεί, ρυθμίζοντας τη φωτιά στο χαμηλό. Το νερό πρέπει να είναι αρκετό για να καλύπτει το κρέας. 7. Σημείωση: Αν υπάρχει αφρός στην επιφάνεια, αφαιρέστε τον τώρα με μια τρυπητή κουτάλα πριν συνεχίσετε με τη συνταγή. 8. Προσθέστε τα 2 μπαχαρικά, τα φύλλα δάφνης και τους 2 ζωμούς, σπασμένους ανάμεσα στα δάχτυλά σας. Ανακατέψτε να ενωθούν. 9. Ρίξτε το μισό χυμό λεμονιού στην κατσαρόλα και ανακατέψτε (μην προσθέσετε αλατοπίπερο τώρα!). 10. Βάλτε το καπάκι πάνω από την κατσαρόλα και αφήστε το κρέας να σιγοβράσει (σε πολύ χαμηλή φωτιά) για 1,5-2 ώρες ή μέχρι να μαλακώσει.

11. Συμβουλή: Για πιο γρήγορο, ενεργειακά αποδοτικό χρόνο βρασμού, χρησιμοποιήστε χύτρα ταχύτητας και βράστε το κρέας για 1 ώρα. Με αυτήν την επιλογή, θα χρειαστείτε λιγότερο νερό (περίπου 400 ml). 12. Μετά από συνολικά περίπου 2 ώρες, βγάλτε το καπάκι και δοκιμάστε το κρέας. Αν δεν είναι πολύ μαλακό, προσθέστε λίγο επιπλέον ζεστό νερό και αφήστε το να βράσει λίγη ώρα ακόμα. 13. Διαφορετικά, βγάλτε το κρέας από την κατσαρόλα μέσα σε ένα πιάτο. Μην σβήσετε τη φωτιά.

Β. Φτιάξτε τη ονομαστή σάλτσα λεμονιού:

14. Σε πολύ χαμηλή φωτιά, προσθέστε το κορν φλάουρ στη σάλτσα και χτυπήστε με σύρμα να διαλυθεί εντελώς (χωρίς σβόλους).

15. Τώρα, ρίξτε τον υπόλοιπο χυμό λεμονιού μέσα στη σάλτσα. 16. Αλατοπιπερώστε, κατά βούληση. 17. Προσθέστε το βούτυρο και ανακατέψτε με το σύρμα μέχρι να διαλυθεί. 18. Τελευταίο υλικό για τη σάλτσα πρέπει να είναι η ξερή ρίγανη, τριμμένη ανάμεσα στις παλάμες σας για να απελευθερωθούν τα αρώματά της (μην την προσθέσετε νωρίτερα, γιατί μπορεί να σας πικρίνει τη σάλτσα!). 19. Αφήστε τη σάλτσα να σιγοβράσει για 3’ μέχρι να δέσει, ανακατεύοντας τακτικά. 20. Επιστρέψτε τώρα τις βρασμένες μοσχαρίσιες φέτες μέσα στην κατσαρόλα με τη σάλτσα λεμονιού. 21. Αφήστε να πάρουν μια γρήγορη βράση, ανακινώντας την κατσαρόλα από τις λαβές της για να αναμειχθούν τα υλικά χωρίς να διαλυθούν.

22. Σβήστε τη φωτιά! Αφήστε το φαγητό να ξεκουραστεί για 10' πριν το σερβίρετε. 23. Το λεμονάτο μοσχαράκι είναι έτοιμο όταν το κρέας λιώνει στο πιρούνι εύκολα. Η σάλτσα πρέπει να είναι αρκετά λεμονάτη, παχιά και αρωματική.

Γ. Πρόταση σερβιρίσματος: Σερβίρετε το λαχταριστό μοσχαράκι λεμονάτο όσο είναι ακόμα ζεστό!

Η Γιαγιά μου το σέρβιρε συνήθως σε γιορταστικό δείπνο μαζί με Ατζέμ Πιλάφι, πολύ ψωμί για βουτηχτές στη λαχταριστή σάλτσα και Ελληνικό κόκκινο κρασί!

Ένα θεσπέσιο, εύκολο, Ουμάμι πιάτο γεμάτο θαλπωρή! Απλά να είστε υπομονετικοί με τον μεγάλο χρόνο μαγειρέματος για να πετύχετε πολύ τρυφερό μοσχαρίσιο κρέας.

Ετοιμάστε το σαν ξεχωριστό κυριακάτικο οικογενειακό δείπνο και δείτε τα αγαπημένα σας πρόσωπα, και τα παιδιά, να γλείφουν τα δάχτυλά τους και να ζητούν κι άλλο!

Σ ευχαριστώ Γιαγιά!

Ψάχνετε κι άλλες παλιές Συνταγές της αγαπημένης μου Γιαγιάς?Δείτε ΕΔΩ

Διαβάστε και το μικρό μου Αφιέρωμα στη Γιαγιά μου και τη ποδιά της ΕΔΩ

Δ. Πληροφορίες φύλαξης: Το Μοσχαράκι Λεμονάτο μπορεί να διατηρηθεί, σε αεροστεγές δοχείο, στο ψυγείο έως και 1 εβδομάδα και στην κατάψυξη για 1 μήνα.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

2 notes · View notes