Frozen whole meat broth in Oursson pressure cooker

[BREW mode, pressure 3 (high), time 1.20]

Frozen whole meat broth in Oursson pressure cooker

Category: First meal

Ingredients
Beef meat	350-400 grams
The water is clean
Dried vegetable mix	pinch
Salt	taste

Cooking method

• It was necessary to prepare broth for the soup, and the meat is in the freezer ...
• I know how to cook the first dish from a frozen piece of meat in a cuckoo, but how in this pressure cooker?))
• I decided to try to make only broth, and I will cook the soup in a saucepan on gas - the first experience!
• I put the meat, frozen in one piece, into the saucepan of the pressure cooker, poured water, added a mixture of dried vegetables, salt.
• Closed the lid, set BREW mode, pressure 3 (high), time 1.20 (versus 40 minutes by default) and turned on the START button.
• I waited impatiently, what will happen in the end? Will you still need to turn on the mode?, Or the meat will turn out to be tough, after all from the freezer and in a large piece!
• Finally, the time is up, the pressure is released automatically, I open the lid - we will try ...
• The result is a very rich, transparent broth, the meat is tender and soft!
• 
• 
• Then I cooked bean soup in a saucepan on gas.
• 
• This method of preparing broth and soups takes place, in the future I will practice this method for cooking cabbage soup, soups directly in the pressure cooker, I will lay everything at once, both meat and vegetables!

Note

Recipe from the series: I do this to help you master the Oursson pressure cooker
Cook with pleasure and bon appetit!



In Ancient Russia, our unpretentious warriors took a bag of barley or rye flour with them on a campaign. On halts, they bred it in raw water or brewed it with boiling water. The result was a dish that was called "paste" or "paste". Another method of quick preparation of the most unpretentious soup has long been known. Bread was crumbled into a bowl of raw water or kvass, and if possible, a spoonful of vegetable oil was added to the water. This soup was called "tyurei".

But the modern Russian is unlikely to be satisfied with anything like that, despite all the "economic" considerations. Low-cost bone broth, which for this reason we will conventionally call "basic broth", will help to improve the taste and nutritional qualities of many of the dishes recommended in this book.

Thank you, Tatyana, for such simple recipes. I really wanted the Orson multicooker, but in Ukraine it is not for sale. But here's a miracle: I received it as a gift. Now my Panasonic is resting. I just made milk rice porridge with pumpkin at my mother's request. It turned out very well. Even my little son ate with pleasure. Now I'm going to try the rest ...

Thank you, Tatyana, for such simple recipes.

Congratulations on your gift!

For this, I post seemingly simple and unnecessary recipes that are already clear. Simply, I know from myself how difficult it is sometimes to master a new device, even if you already have experience of communicating with a pressure cooker!

Cook with pleasure, I hope my recipes will help with this!

I respect women experimenters who are capable of learning and independent mastering of technical innovations. I especially appreciate in such individuals the inclination to popularize their achievements and the ability to simply, clearly and without swagger share their experience with others, including neophytes!

Thanks for the kind words!

Admin, can you make broth not from a frozen piece, but chilled?



Have you tried to cook broth by stewing meat? In my old slow cooker, I did just that. I poured the meat with water and put it on the stewing mode for 6 hours. I put it at night, by morning - everything is ready. It only remained to fill the broth with vegetables. The meat looked like a stew, and the broth was just awesome in taste! I even sometimes used it to make aspic from the tongue. Can this cooking method be repeated in Orson? Stew for six hours too? Or, if you use pressure, will it take less time? My old lady was just a cartoon, without a pressure cooker function ...

Can also be cooked from chilled meat

A multicooker and a pressure cooker are devices that are different in action.
In a slow cooker, you can simmer meat in broth for 6 hours
In a pressure cooker, work under pressure, 2 hours is enough and the meat in the broth will boil down into splashes.

Got it! Thank you!