Johnny Vee: Under Pressure

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Comment by eTaste on November 11, 2008 at 4:31pm

Today’s pressure cookers are a far cry from ticking time bombs of yesterday


CRANBERRY-CHIPOTLE BRISKET
(Serves 4 to 6)
Salt and freshly ground pepper
2 tablespoons olive oil
31⁄2 pound beef brisket, trimmed of any fat more than 1⁄4-inch thick
1 medium onion, peeled and thinly sliced
2 garlic cloves, minced
2 cups whole cranberry sauce (or one 16-ounce can)
1⁄2 cup ketchup
1 (12-ounce) bottle Mexican beer (not a dark beer)
4 chipotle chiles in adobo sauce (or to taste)
1 teaspoon salt
1⁄2 teaspoon pepper
1 cup diced potatoes (1⁄2 -inch cubes)
2 medium carrots, peeled and diced in 1⁄2-inch cubes

Season brisket on both sides with salt and pepper.
Heat the olive oil in a 6-quart or larger pressure cooker over medium heat. Brown the brisket on all sides in the pan and then remove and set aside. Add the onions and garlic and sauté until the onions start to sweat. Place the brisket on top of the onion-garlic mixture and add cranberries, ketchup, beer and chipotles to the pot. Stir in the salt and pepper.
Put the lid of the pressure cooker in place and lock it. Bring the cooker up to pressure over medium heat. Once you have reached the higher pressure allowed by your pot — the second red ring on the Kuhn Rikon brand — reduce heat to low to maintain pressure.
Start your timer and cook for 75 minutes. Release pressure as per the manufacturer of your pot and check to see that the brisket is almost fork tender. If it is, add the potatoes and carrots. Recover, bring the pressure back, and cook for an additional 5 minutes. Check vegetables and meat for doneness.
Remove meat and veggies from pot with a slotted spoon and set aside. With the lid off the pot, allow the juices to simmer for up to 30 minutes, or until the gravy thickens and takes on a glossy appearance. Adjust seasoning with salt and pepper and return meat and vegetables to the pot.
Serve immediately or allow to cool to room temperature before storing, covered, in refrigerator for 2 to 3 days. Reheat before serving.
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Cooking factors such as style of stove (gas versus electric) and quantity and size of artichokes will affect the cooking time suggested below. For jumbo-sized artichokes, add approximately 3 more minutes to the cooking time. You may need to experiment with your pressure cooker to find the perfect cook time for your preferred “doneness” of the artichoke.

Pressure-CookED Artichokes
4 medium-sized artichokes
1⁄2 cup water
1 teaspoon salt
1 lemon

Start by washing the artichokes under cold, running water. Cut the end of the stem back to 1 inch. (Remember the stem is edible!) Trim the top of the artichoke by cutting off 1⁄4 of the top (about an inch) and discard. Use scissors to trim the little thorns off the top of each artichoke petal. To preserve the color, immediately rub any cut surface of the artichoke with lemon juice to prevent browning caused by oxidation.
Place the artichokes stem up in the cooker. Pour in the water and sprinkle on the salt. Put lid on pot and apply the lid lock. Place on the stove over high heat. When high pressure (second ring on Kuhn Rikon pressure cooker) is reached, turn the heat down to medium, start a timer and cook for 12 minutes.
Carefully release steam and unlock lid. Check for doneness by pulling away a leaf — it should pull away very easily. If artichoke is not quite done, replace lid and return to high pressure for a few minutes.
Remove the artichokes and set upside down on a tray to cool. Using a spoon, remove the center (choke) taking care not to cut into the heart.
Your artichokes are now ready to stuff, fire-roast or simply serve with melted butter and lemon juice.