Pressure Cooker Sauerbraten

Here’s a basic recipe for making Sauerbraten in a pressure cooker:

Ingredients:

• 2-3 lbs. beef chuck roast
• 1 cup red wine
• 1 cup red wine vinegar
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp. whole peppercorns
• 1 tsp. mustard seeds
• 1 tsp. salt
• 1 tbsp. vegetable oil
• 1 tbsp. cornstarch
• 1 tbsp. water

Instructions:

1. In a large bowl, mix together the red wine, red wine vinegar, onion, carrots, garlic, bay leaves, peppercorns, mustard seeds, and salt. Add the beef chuck roast to the bowl and turn to coat the meat in the marinade. Cover the bowl and refrigerate for at least 6 hours or overnight.
2. Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the vegetables and liquid separately.
3. Heat the vegetable oil in the pressure cooker over medium-high heat. Once hot, add the beef to the pot and brown on all sides, about 5 minutes total.
4. Add the reserved vegetables and marinade liquid to the pot. Close the pressure cooker lid and lock it in place. Bring the pressure cooker to high pressure, and then reduce the heat to maintain a steady pressure.
5. Cook the beef in the pressure cooker for about 1 hour and 15 minutes.
6. Once the beef is cooked, release the pressure according to the manufacturer’s instructions. Remove the beef from the pot and set it aside.
7. Strain the liquid from the pressure cooker into a saucepan. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and bring the liquid to a boil, stirring constantly, until it thickens into a gravy.
8. Slice the beef against the grain and serve with the gravy.

This recipe serves about 6 people and can be served with traditional German sides like potato dumplings, spaetzle, or sauerkraut. Enjoy your delicious and flavorful Sauerbraten!