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Tonight I made this delicious one-pot meal for dinner after taking
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This is so good, and I have leftovers for tomorrow! this recipe would be enough for 3 normal appetites or 2 real hungry folks. One recipe said to cook the recipe for 25 minutes under pressure. IMO this would have been way too long. The meat and the vegetables were absolutely perfect, to my tastes, at 15 minutes cook time and 3 minutes cool down time - which is still cooking time - then a quick release of the pressure under the drizzle of [[water]] at the sink.
bits and pieces from this recipe and that. Here is what I did.
 
   
For my 4-qt. Presto stove-top pressure cooker I used:
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I wanted to post all of this because I hope those who are afraid of the stove top pressure cookers will see how very easy they are to use. From start to finish, this hot meal took me less than ½ hour. Ribs and [[sauerkraut]] were made to be cooked in a pressure cooker! keep the pressure up! Teresa Rouzer
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* Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
   
1 1/2 to 2 lbs. pork country-style ribs, trimmed of extra fat, cut
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== Ingredients ==
into 3-4 inch pieces
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* 1½ to 2 lbs [[pork rib|pork country-style ribs]], trimmed of extra fat, cut into 34 inch pieces
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* just a little [[olive oil]]
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* 1 large clove [[garlic]], minced
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* ½ [[shallot]] - optional, I had a half in the fridge
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* ½ large [[onion]], sliced
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* 2 cups [[sauerkraut]] - which had been in the freezer, half of a qt.package, drain and save the liquid from the [[sauerkraut]]
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* 1 tbsp [[brown sugar]]
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* ½ tbsp [[salt]]
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* freshly ground [[black pepper]]
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* [[caraway seed]]s
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* ½ cup [[sauerkraut]] juice - saved from draining the [[sauerkraut]]
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* ½ cup [[apple juice]]
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* ½ cup [[water]]
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* 1 medium-large [[Yukon Gold potato]], peeled and cut 4 pieces
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* 1 large [[carrot]], peeled and cut into 2-inch pieces
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* a sprinkle of dried [[thyme]], about ½ tbsp which could be omitted if you don't like [[thyme]]
   
The ribs were browned in the heated PC in just a little olive oil.
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== Directions ==
Then I added on top of the meat:
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# I used to 2 lbs of pork ribs.
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# I heated just a little [[olive oil]] my 4-qt. Presto stove-top pressure cooker and browned the ribs on all sides.
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# Then I added the garlic, shallot and onion on top of the meat.
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# Next, I mixed the sauerkraut, brown sugar, salt and pepper together in a bowl: this is where you could add caraway seeds, I don't like them and didn't have any on hand, so I didn't put them in the recipe. I poured the [[sauerkraut]] mixture over the [[pork]] rib mixture in the pot.
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# Next I added the sauerkraut juice, apple juice and water. The recipe in my book asked for 1½ cups [[water]], so I knew I needed that much total liquid.
  +
# Next I added the [[potato]] and [[carrot]].
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# I gently pushed the [[potato]] and [[carrot]] pieces down into the [[sauerkraut]] and added a sprinkle of dried [[thyme]] which could be omitted if you don't like [[thyme]].
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# I put on the lid, put on the temperature gauge and turned up the heat to medium high.
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# After the gauge began to rock, I turned the heat down to low and set a timer for 15 minutes.
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# I stayed in the kitchen to be sure the gauge was gently rocking on a very low flame on my gas stove.
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# After 15 minutes, I cut off the flame on the stove and let the pot rest for 3 minutes.
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# Then I carefully carried the pot to the sink and turned on the tap for a slow drizzle of cold [[water]] over the pot.
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# When the handle lock latch and the over-pressure vent went down, it was safe to open the pot and enjoy the aromas.
  +
# The meat is fork tender and delicious, the [[potato]] and carrot completely cooked soft, but not mushy and still hold shape.
  +
# The sauerkraut is tender and mild with just a hint of tang.
   
1 large clove garlic, minced
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[[Category:Apple juice Recipes]]
1/2 shallot - optional, I had a half in the fridge
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[[Category:Brown sugar Recipes]]
1/2 large onion, sliced
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[[Category:Caraway seed Recipes]]
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[[Category:Pork rib Recipes]]
Next, I mixed together in a bowl:
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[[Category:Yellow potato Recipes]]
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[[Category:Pressure cooker Recipes]]
2 cups sauerkraut - which had been in the freezer, half of a qt.
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[[Category:Sauerkraut Recipes]]
package, drain and save the liquid from the sauerkraut
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[[Category:Shallot Recipes]]
1 TB brown sugar
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[[Category:Thyme Recipes]]
1/2 t. salt
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[[Category:Onion Recipes]]
freshly ground black pepper
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[[Category:Carrot Recipes]]
caraway seeds - this is where you could add them, I don't like them
 
and didn't have any on hand, so I didn't put them in the recipe
 
 
I poured the sauerkraut mixture over the pork rib mixture in the pot.
 
 
Next I added:
 
1/2 cup sauerkraut juice - saved from draining the sauerkraut
 
1/2 cup apple juice
 
1/2 cup water
 
 
The recipe in my book said to use 1 1/2 cups water, so I knew I needed
 
that much total liquid.
 
 
Next I added 1 med-large Yukon Gold potato peeled and cut 4 pieces and
 
1 large carrot, peeled and cut into 2-inch pieces. I sort of pushed
 
the potato and carrot pieces down into the sauerkraut and added a
 
sprinkle of dried thyme, about 1/2 t. which could be ommitted if you
 
don't like thyme.
 
 
I put on the lid, put on the temperature gauge and turned up the heat
 
to medium high. After the gauge began to rock, I turned down the heat
 
to low and started a timer for 15 minutes. I stayed in the kitchen to
 
be sure the gauge was kept gently rocking on a very low flame (gas stove).
 
 
After 15 minutes, I cut off the flame on the stove and let the pot sit
 
for 3 minutes. Then I carefully carried the pot to the stove and
 
turned on the tap for a slow drizzle of water over the pot. When the
 
handle lock latch and the over-pressure vent went down, it was safe to
 
open the pot and enjoy the aromas.
 
 
The meat is fork tender and delicious, the potato and carrot
 
completely cooked soft, but not mushy and still hold shape. The
 
sauerkraut is tender and mild with just a hint of tang. This is so
 
good, and I have leftovers for tomorrow! This recipe would be enough
 
for 3 normal appetites or 2 real hungry folks.
 
 
One recipe said to cook the recipe for 25 minutes under pressure. IMO
 
this would have been way too long. The meat and the vegetables were
 
absolutely perfect, to my tastes, at 15 min. cook time and 3 min. cool
 
down time - which is still cooking time - then a quick release of the
 
pressure under the drizzle of water at the sink.
 
 
I wanted to post all of this because I hope those who are afraid of
 
the stovetop pressure cookers will see how very easy they are to use.
 
From start to finish, this hot meal took me less than 1/2 hour.
 
 
Ribs and Sauerkraut were made to be cooked in a PC!
 
 
Keep the pressure up!
 
Teresa Rouzer
 
 
 
==Contributed by :== * [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group][[Category:PressureCookerRecipes]]
 

Latest revision as of 23:39, March 8, 2016

This is so good, and I have leftovers for tomorrow! this recipe would be enough for 3 normal appetites or 2 real hungry folks. One recipe said to cook the recipe for 25 minutes under pressure. IMO this would have been way too long. The meat and the vegetables were absolutely perfect, to my tastes, at 15 minutes cook time and 3 minutes cool down time - which is still cooking time - then a quick release of the pressure under the drizzle of water at the sink.

I wanted to post all of this because I hope those who are afraid of the stove top pressure cookers will see how very easy they are to use. From start to finish, this hot meal took me less than ½ hour. Ribs and sauerkraut were made to be cooked in a pressure cooker! keep the pressure up! Teresa Rouzer

Ingredients Edit

Directions Edit

  1. I used 1½ to 2 lbs of pork ribs.
  2. I heated just a little olive oil my 4-qt. Presto stove-top pressure cooker and browned the ribs on all sides.
  3. Then I added the garlic, shallot and onion on top of the meat.
  4. Next, I mixed the sauerkraut, brown sugar, salt and pepper together in a bowl: this is where you could add caraway seeds, I don't like them and didn't have any on hand, so I didn't put them in the recipe. I poured the sauerkraut mixture over the pork rib mixture in the pot.
  5. Next I added the sauerkraut juice, apple juice and water. The recipe in my book asked for 1½ cups water, so I knew I needed that much total liquid.
  6. Next I added the potato and carrot.
  7. I gently pushed the potato and carrot pieces down into the sauerkraut and added a sprinkle of dried thyme which could be omitted if you don't like thyme.
  8. I put on the lid, put on the temperature gauge and turned up the heat to medium high.
  9. After the gauge began to rock, I turned the heat down to low and set a timer for 15 minutes.
  10. I stayed in the kitchen to be sure the gauge was gently rocking on a very low flame on my gas stove.
  11. After 15 minutes, I cut off the flame on the stove and let the pot rest for 3 minutes.
  12. Then I carefully carried the pot to the sink and turned on the tap for a slow drizzle of cold water over the pot.
  13. When the handle lock latch and the over-pressure vent went down, it was safe to open the pot and enjoy the aromas.
  14. The meat is fork tender and delicious, the potato and carrot completely cooked soft, but not mushy and still hold shape.
  15. The sauerkraut is tender and mild with just a hint of tang.
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