Homemade stew in oursson 4002 pressure cooker

[COLD program, time 55 minutes.]

Homemade stew in oursson 4002 pressure cooker

Category: Meat dishes

Kitchen: Russian

Ingredients
Meat of different categories	¾ pot volume
Bay leaf	3-4 pcs.
Black peppercorns	1 tsp
Salt	taste
The water is clean	NO!!!

Cooking method

• For homemade stew I always use different categories of meat, almost always beef brisket on cartilage, pork brisket, chicken legs, various meat "trimmings" - that is, the meat that gives the meat taste and transparent broth, and has good gelling properties. Today I added two chicken breasts (soup, long boiled), which will be useful to me for other dishes. I always use only fresh meat, because after cooking the stew, it will have to be frozen, and this will be double freeze-thaw if you use meat from the freezer. And such a stew made from fresh meat is always tastier!
• 
• I put the meat in the saucepan of the pressure cooker, add peppercorns, bay leaves, salt to taste, close the lid, expose COLD program, time 55 minutes.
• 
• At the end of the program, we get boiled meat, very tasty, with a transparent broth! And pay attention to how much of your juice-broth was formed in the pan! But I didn't add a drop of water !!
• 
• We pour the meat into containers, cool it and put it in the refrigerator or freezer for storage.
• This piece of meat can be used for making soups, cabbage soup, in main courses, and for other purposes.
• 
• 

Note

I never add onions to stew! Onions, for my taste, give an unpleasant aftertaste when the stew is standing, and especially after freezing.
In this form, with lavrushka and sweet peas, a very pleasant pure meat taste is obtained.

I cooked my first stew in a Panasonic multicooker, for a long time HERE RECIPE , though then added onions. But over time I became convinced that it is better not to do this.

Cook with pleasure and bon appetit!

I liked the ingredients the most! The water is clean: NOOOOOO !!!
I just recently learned how to cook stew. Already done it twice. I didn't add water either. But she added onions. True, I did not have the opportunity to check out the unpleasant aftertaste after the freezer, I don’t have to get there! It is eaten on the fly. Next time I'll try to do it without a bow. Thank you, Tanya!
But regarding double freeze-defrost, I subscribe to each word. Such meat is terrible muck. The same as after double heating. Brrr ...

Well, because they often ask about water, how this meat can be cooked without water, it will burn because I write "NO water" and show how much water there is in the meat, that it is completely liquid, covered with its own juice

Flax, I like it better without onions, the taste of stew is cleaner.Try it yourself and compare

And I really liked to cook jellied meat and stew in Orsonchik 4002, even more than in the 5005 model, it turns out so rich, without problems and only 55 minutes in clean time! It boils down very strongly, but does not fall apart into small pieces, and the jelly turns out to be tasty, transparent

Yeah, 55 minutes is cool! I have to stew for 1.5 hours at 110C.
I will definitely do it without a bow. Then I will share my impressions.

Excellent result. I ordered the delivery of farm chicken next week, I’ll use some of it for stew, of course, I’ll add beef too, so the recipe was posted on time, thanks (I also always make stew without onions).
I think that Ourson-4002 is an underestimated SV, I cook almost everything in it and I really like the taste of the cooked dishes (be that as it may, in different devices the same dish turns out to be different in taste).

[Galinka]

Galinka, THANK YOU!
I can agree with this, the 4002 is not fully appreciated, but in vain. Very easy to operate and cooks well

Tanya, what is the pressure of the jelly program?

Tanya, what is the pressure of the jelly program?

Katya, this cartoon works like a "cat that is in itself" And the pressure chooses for itself, apparently depending on the program, the jelly is high.
At first I was worried about such independence, then I completely trusted - he cooks well! Self girl

Katya, this cartoon works like a "cat that is in itself" And the pressure chooses for itself, apparently depending on the program, the jelly is high.
At first I was worried about such independence, then I completely trusted - he cooks well! Self girl

wow, what a characteristic saint

I boiled brisket today, though wild meat, at high pressure for 50 minutes and it didn't look like stew

wow, what a characteristic saint

I boiled brisket today, though wild meat, at high pressure for 50 minutes and it didn't look like stew

Perhaps wild meat and need to cook longer, there was not enough time. You can turn it on again for a while, depending on how tough the meat is.
We do everything by trial and error

For example, I cook an ordinary chicken for about 20 minutes on SUP, the market cook for 30 minutes, and I put the market soup for 40-50 minutes.

[JELLY]

And now JELLY in pressure cooker Oursson 4002

Used for jellied pork legs with skin, turkey drumstick, turkey wing. The skin gives a very strong jelly



My meat, I clean it, chop it coarsely and put it in a saucepan - it turned out a bit too much, and there are more bones as such
I add 2 teaspoons of a mixture of dried herbs (my summer preparations), peppercorns, lavrushka - just a little.
I poured water to cover the meat. It was possible to pour a little more, the place did not allow, the pan was only 4 liters.



Exhibiting COOL mode, time 58 minutes
At the end of cooking, the volume has increased due to the liquid in the meat. The lid became dirty from such an amount, but the valve withstood, nothing escaped



The meat is completely boiled! Even the bones became soft in places.
I butcher the meat from the bones, which turned out to be a lot.
I pour the meat with strained broth into molds, cool it down and put it in the refrigerator.
There is no need to remove fat from the finished jellied meat; it is a good preservative for the jellied meat and protects the jelly from drying out. I remove fat only before serving, we do not eat fat from jellied meat
I took a sample today:





As you can see, a strong jellied meat is obtained from meat with good gelling properties.
Bon appetit, everyone!

It looks very appetizing and beautiful, Tatyana, please tell me, in oursson 5005, in which mode can your recipe be used?

[Admin]

Admin, tell me I'm interested in the taste of defrosted stew, how much differs from the usual one? ttk. I close it under metal covers.

[Tanya]

It looks very appetizing and beautiful, Tatyana, please tell me, in oursson 5005, in which mode can your recipe be used?

ABOUT! What an old question, and I have not seen
Tanya, if still relevant: in the model 5005 it is best to cook on the STEAM mode.

Lena, normal taste, I would not say that there is a sharp difference. I kept it in the freezer and gradually used it in cooking. And it is good for butters, and soup-cabbage soup, macaroshki, and ... further everywhere

Guys, I wanted to write my own report, maybe someone will benefit from my experience. The meat consisted of two pork shanks and about 1.5 kg of oxta (store meat, not wild). Well, in this situation, the liquid turned out to be a little more than a third. After 55 minutes, pink patches remained on the bone. And after opening the lid, she no longer wanted to close with so much meat product.Therefore, one knuckle was removed and another cycle for Jellied, 50 minutes. Plus the third cycle of Aspic 50 minutes. The oost was cooked all three cycles and still the meat was not too soft. But what to take, the back of the pork is rarely boiled well. I did not add water at all.