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#German sour beef recipe manual#

Strain the sauce through a fine mesh sieve to remove any lumps.Whisk in the gingersnaps and cook until thickened, stirring occasionally. Press SAUTE and return the liquid to the empty IP pot and place over medium-high heat.Remove the meat from the IP and keep warm. Strain the liquid to remove the solids.Open up your IP when the pin has dropped (allow a few minutes for this to happen).The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING.No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. Add the reserved vegetables and seasonings. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). Heat 2 tablespoons olive oil in a heavy duty dutch oven over medium-high heat. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1.When the IP beeps after pressure cooking for 60 minutes, allow your IP to naturally release pressure for 20 minutes.Once at pressure, the display will reflect 60 (the number of minutes you initially set) and will begin to countdown to 0 minutes.Allow a few minutes for your IP to come to pressure. The display will reflect ON while the IP comes to pressure.

#German sour beef recipe manual#

Press MANUAL and adjust the time to 60 minutes on HIGH pressure.

Secure the lid of the IP and ensure the valve is set to SEALING.

After 3 days of marinating, return the filled IP insert to the IP and add sugar.

In a large bowl, pour mixture over meat, making sure the meat is. If the meat is not completely submerged in the liquid, turn it over once a day. Directions Combine vinegar, water, salt, pepper, onion, celery leaves, and pickling spice. Remove the filled IP insert, cover and place into the refrigerator for 3 days.

Turn off IP and add the cooled marinade into the IP over the beef.Once hot, add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides.Bring to a boil, then lower the heat and transfer to another container to cool. Press SAUTE and combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, and ground mustard.Plug in the IP with insert set in place.