Posts tagged: Vinegar

Spicy Roast Beef

By , September 11, 2012

Submitted by Ezzie B.

This is one of our favorites and so easy in the Instant Pot on the slow cook setting!

Ingredients:

  • 3 lbs roast (I use London Broil)
  • 1 to 2 tablespoons cracked black peppercorns
  • 1/2 tsp minced dehydrated garlic or two cloves fresh garlic
  • 3 tablespoons Balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard *

Instructions:

  •  Slow cook setting  4 hours
  • Make several slits in the roast.  I like to smother the roast in the mustard then place the roast in the cooking pot. If using fresh garlic you can stuff pieces of garlic in the slits.
  • Mix all the rest of the ingredients in a small bowl.
  • Pour the mixture over the roast in the pot.
  • Put lid on securely and set slow cook on the Instant Pot to 4 to 5 hours.  I’ve found 4 hours works just fine.

 

* I use my own homemade mustard that can be found here: http://brewmaven.blogspot.com/2009/11/nut-brown-mustard.html

 

Baked Beans

By , February 19, 2012

Submitted by Deborah P.

Ingredients:

  • 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1 tablespoon mustard powder
  • 1/8 cup balsamic vinegar
  • ground pepper
  • 4 cups of water or more as needed to cover beans
  • 2 tsp. salt (optional)

Instructions:

Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Cook the beans with the “Bean/Chili” at high pressure for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.

I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. :-)