Laura's Kettle Cooked Beef and Mashed Potatoes

Laura’s Kettle Cooked Beef and Mashed Potatoes ~

~ Skirt in the Kitchen ~

This belongs to my mother-in-law. She got this from her parents, tweaked it a bit– it’s hers; and it’s Laura cooking. I’m proud to feature this. The beef is very tender with exceptional flavor.

Braise a chuck roast cut (or regular stew meat already cut into squares), only browning the sides– Leave the cooking and the magic to the pressure cooker, the big boy of the kitchen. Salt and pepper the meat before braising.

Add water into the drippings of the braised meat to cover, to produce a nice broth when pressure-cooked.

Slice and cut an onion to cook in with the meat and broth. You can simply quarter an onion to toss in, remove at the end if you do not prefer the onion pieces but would like the onion flavor added. The onion will fall apart when quartered.

Set the pressure cooker. Place on medium heat and cook 15 pounds pressure.

“Pressure builds”.

While meat is pressure-cooking, which will take approximately 25-30 minutes after the gauge jiggles,

peel red potatoes.

Quarter

and pour cold water into a pan and add a medium-large spoon of butter. The butter will keep the water from boiling over, so make sure it’s added at the beginning while the water is cold. Add salt, heat and cook.

When cooling down, the pressure cooker will roar. When it stops roaring, it’s completely cooled.

Turn on the water and run over cooker.

(Mirro brand pressure cooker.)

Helps to use a fork to remove the gauge, then remove lid.

Broth has been made, meat tender… Take the meat out of the cooker, add about a quart of water onto the broth.

Add McCormick’s gravy mix into some of the broth, in a glass measuring cup; stir and pour in the thickened broth back into the cooker.

Stir all of it together, let the amount thicken, stirring often and bring to a boil.

When it has reached desired thickness, turn the heat down, taste for any addition of salt and pepper. Add the meat back into the cooker, stir in with the thickened broth.