Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This was pretty simple. Just about every hearty stew uses the same stuff.
I used a couple carrots, a couple celeries, five garlics, three shallots, a large onion, some beef broth, some red wine, some salt and pepper, and of course some beef short ribs, six pieces totaling about 3.7 pounds. Oh, and some balsamic vinegar, and at the last second I decided to add about 8oz of sliced button mushrooms (not pictured).
I would have served it over puréed potatoes, but I didn’t want to buy them, I’m trying to use stuff I already have. I was going to use rice, but Mrs requested the noodles. I strained out all the vegetables to make the sauce.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Then everything into the pot for 45 minutes. There were many warnings on the internet to use slow release at the end. I paid attention! Total time in the pot, 1:15... 15 minute warmup, 45 minutes under pressure, 15 minute depressure.
I removed the meat, strained the broth, and reduced it. Served with noodles, and sugar snap peas sautéed with minced garlic.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This is truly, truly outstanding! You can see how easy it was: chop stuff up and put it in the pot with other stuff. And, no all day crock pot. The kitchen still smelled great.
As as far as following a recipe, there are probably hundreds of them. I read a dozen that were all 4 or 5 star, shrugged my shoulders and looked at what I had that fit everything I read. I put a little tomato paste in there, and a dash of Worcestershire sauce, when I was balancing the flavors in the sauce.
LOVE my Instat Pot. Used it twice just this weekend. Today, my beef stew. Dang good tool to have around. Funny, my stew has tomato paste and Worcestershire sauce. Beef stew in an hour, can't beat it.
Yeah! It was umami, but I wanted it a little more complicated. I used a heaping tablespoon of tomato paste and a few dashes of Worcestershire, and it was really nice.
Heres a hint for anyone making a good gravy, stew, braise, add a hint of tomato paste Worcestershire sauce, and a dash of aged Balsamic. Dang makes it all wonderful.
Many Thanks fer this exhaustive, detailed follow-up to yer initial post, Mosca !!!
I very much enjoyed, an benefited from yer experience, here, Brother!
Nice choice on the sugar snap peas on the side. I love them but always forget about incorporating them into a menu. Been thinking about getting one of those Insta Pots. Might have to make the leap.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
For those who have not had beef ribs, and wonder what all the fuss is about: they are the texture of pot roast, and the flavor of ribeye cap. Definitely worth the effort.
I made a short rib and red wine sauce for pasta recently in the IP with some garden favorites we ha grown and needed to use. It went to instant classic around here and I should have taken notes on the process. Nice looking cook Mosca
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