2 tb Peanut oil
1 Beef arm roast or chuck roast
(trim/cut into 2" cubes
1 lg Onion; finely diced
4 lg Cloves of garlic; minced
1 c Celery; sliced
1/2 c Bell pepper; diced
4 c Canned whole tomatoes with -
1 c Tomato sauce
1 ts Salt
Louisiana hot sauce to taste
1/2 ts Oregano leaves; crumbled
Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef
cubes on all sides until well browned. Add the rest of the
ingredients and stir once to distribute ingredients evenly in pot.
Place lid on pressure cooker tightly. Put pressure regulator
weight in place. Leave heat under cooker on high until the weight
begins to jiggle. Lower heat immediately to a level that keeps the
weight just barely moving. Time from this point on for 20-25 minutes
(depending on the grade of meat). Remove pot from heat and cool.
Open the lid and stir gently. Check the consistency of the gravy.
If it is too thin, raise the heat to high and reduce to the desired
thickness. If it is too thick, add a little water. My family
especially likes this dish served over baked macaroni and cheese with
a side dish of peas, sauteed with onions and pine nuts.
