I recently bought a 6L Cuisinart electric pressure cooker and have made some pretty great meals in it already.
However, last night I attempted to make osso bucco (I actually used scotch fillet steak as it was on special) and the meat turned out far too tough and particularly UN-tender.
I browned the meat first then when all the rest was ready I put it in the pressure cooker for 20 mins on high pressure.
Is it a time thing? Perhaps I should have used low pressure?
Two things which may or may not be relevant:
1. I used two tins of diced tomatoes as well as half a cup of red wine. This made the resultant product VERY liquidy.
2. I did NOT use the rack which came with the pressure cooker for the meat.
Any ideas?
Thanks.
Best answer:
Answer by Miz Lamb
Timing thing is right! It needed a bit longer pressure time. I would have also tossed in a tea bag. Green tea works too and doesn't make the sauce or gravy quite as brown.
The tannin in the tea is a natural tenderizer. Quite amazing how much better it works for tenderizing meats especially those tougher cuts than the commercial tenderizers and is not chemical agent either.
I might not have put the tomato in until the meat was done as tins of tomatoes just need heated and tend to disintegrate in pressure cookers.
I am not familiar with the steak cut name, so am assuming it was like a flank steak or something.
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