Skink, or beef shin, or osso bucco, in the pressure cooker

Skink is what they call beef shin here. It´s the cheapest cut at my local butcher´s, and a very good one, too, beefy and strong and just the thing for a stew with a lot of sauce. Even better, you get to scoop out the marrow from the bones, and better still, I brook no argument; in this house, the marrow is for me, la mamma.

Most recipes will tell you to brown then braise for a long time, and of course you should do that in the best of all possible worlds. But life is too short to brown beef, and a pressure cooker will ensure you can have the meat on the table in not very long. Leave the other stuff to the overachievers and the proffesionals.

I suggest you follow the method for your favourite beef stew, or this recipe, only do it in the pressure cooker and give it 35 minutes under pressure, then let it come down naturally before you unlock the lid.

Two pieces of about half a kilo each should serve four, provided you serve this on top of some starchy stuff that mops up the wonderful sauce. Just remember to cut the sides so the meat doesn´t curl up.

If you have any left over, here are some ideas.

3 comentarios:

Anónimo dijo...

Ha! I recently quit browning beef destined for the slow cooker. I don't believe it makes an iota of difference to the final taste of the stew. It also means I no longer have to scrub the griddle pan as well as the crock pot - ain't life sweet ;D

Anónimo dijo...

Beef shin, shanks or as Italians name it, ossobuco, is a delicious slow cooking joint of meat. In truth I believe that it is a mistake to avoid browning it because that prevents of extra flavour to the sauce, as for Maillard's reactions. Obviously we can graciously skip the step in the process and downgrade the recipe at will but it takes a tiny fraction of time to caramelise the outer layer and get the proper outcome. Precisely scratching the pot's bottom is the soul of gravy, but this is a different kettle of fish.

lobstersquad dijo...

Janine, I´m with you
Cuchillero, I so wish it took a second but it takes ages to properly brown it, and then scrape it so it doesn´t burn forever in the pressure cooker. It´s wonderful but it´s perfectly tasty and wonderful for an every day stew like that. I leave the Maillard reactions for the restaurants, because they have the time and the focus. My life is too crazy!