Russell Hobbs RHNPC401 Owner's Manual page 39

SAUERBRATEN
1/4 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground cloves
1 clove garlic,crushed
1-1/2 pound chuck or rump roast,2 inches thick
1 tablespoon vegetable oil
2 cups beef broth
1 large carrot,coarsely chopped
1 rib celer y, coarsely chopped
1/2 large onion,coarsely chopped
1 bay leaf
1 cup crushed ginger snaps
1. Combine the red wine vinegar, salt,pepper, ground cloves,
crushed garlic and marinate the beef roast in a non-metal
container for several hours or overnight in the refrigerator.
2. Turn the Temperature Control Dial to MAX/
BROWNING and heat the oil in the Pressure
Cooker Pan.Remove the meat from the
marinade and place it in the Pressure Cooker
Pan, reserve the marinade.Brown the roast on
both sides.
3. Pour in the reserved marinade,beef
broth,carrot,celery, onion and bay leaf.
4. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE.Heat on
MAX/BROWNING until the HIGH/LOW Pressure
Level Indicator and the Pressure Lift Pin raises.
5. When a steady flow of steam is released from
the Pressure Regulator Valve, reduce the
Variable Temperature/Pressure Control to 7 - 8
and cook at HIGH pressure 50 to 60 minutes or
until done.
6. Turn the Variable Temperature/Pressure Control
to WARMING and turn the Pressure Cooker OFF. Unplug the unit.
The Power Indicator Light will turn off. Use the Natural Steam
Release method. Wait until the HIGH/LOW Pressure Level
Indicator and the Pressure Lift Pin drops.
7. Place the meat on a serving platter and cover with foil.Stir in
the crushed ginger snaps into the gravy, adding more broth as
necessary to make a gravy. Taste and adjust for salt.Slice the
meat across the grain into thick slices and serve with the gravy
on the side.
Makes 4 to 6 servings
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