Boiled Meat

Boiled Meat

The recipe boils boneless meat pieces and bone-in meat in a pressure cooker with salt, pepper, cardamom, cinnamon, bay leaves, and a medium onion. Wash the meat, place the bone-in pieces on the bottom, add cold water up to the MAX mark, then skim off the foam and add the seasonings. Seal the cooker and cook for about half an hour, adding 5 more minutes if needed, then cool and open safely before serving hot.

Meat boiled until tender, likely for serving as a main dish or base for another dish.

Like simple boiled beef or lamb for soup or serving with sides.

Simmer gently so the meat stays tender.

Ingredients

  • Boneless meat pieces
  • Bone-in meat
  • Pepper
  • Salt
  • Cardamom
  • Cinnamon
  • Bay leaves
  • 1 medium onion
  • Cold water
  • Coccyx bones

Instructions

  1. Wash the meat in the pot with water until the blood is removed.
  2. Arrange the pieces in the pressure cooker, placing the bone-in meat on the bottom and the boneless meat pieces on top.
  3. Add cold water to the pressure cooker until it covers the meat without exceeding the MAX mark.
  4. Heat the pressure cooker until foam begins to appear on the surface of the meat.
  5. Skim off the foam from the top of the pot whenever it appears, until it is completely gone.
  6. Add the seasonings to the pressure cooker: salt, pepper, cardamom, cinnamon, bay leaves, and the onion cut into quarters.
  7. Check the pressure cooker gasket before closing to ensure it is fitted properly and is not damaged or torn.
  8. Seal the pressure cooker tightly and cook the meat for approximately half an hour from the time it is sealed.
  9. If the meat is not cooked after half an hour, seal the pressure cooker again and return it to the heat for an additional 5 minutes, depending on the type of meat.
  10. After cooking, cool the pressure cooker in the sink under cold running water until the valve drops and it opens easily.
  11. Open the pressure cooker after the valve has dropped and you have confirmed that the pressure has been released.
  12. Check the meat after opening to make sure it is cooked, then serve it hot.

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