Secondi. Autore e Copyright Marco Ramerini
Secondi. Autore e Copyright Marco Ramerini

Meat “Stracotto”in pressure cooker

Questo post è disponibile anche in: Italian

Here is another cheap recipe for Meat “Stracotto”in pressure cooker, italian food very tasty.

Now I’ve got a taste! Cooking the Meat “Stracotto”in pressure cooker is just a sight for the eyes and for the taste!

I had some doubts whether or not to try the pressure cooker but then the final result convinced me!


  • KG. 1.2 of meat per stew (veal scannello or melino, beef rump)
  • 2 knobs of butter
  • 1/2 glass of white wine
  • extra virgin olive oil as needed
  • 3 carrots
  • 2 medium onions
  • 2 stalks of celery
  • salt up to taste
  • pepper as needed
  • 400 g. of meat broth


First clean the vegetables and then chop them finely with the help of a mixer and set aside.

Take a plate and pour some mixed salt and pepper on it.

Then roll the meat over it so that it gets flavored on all sides.

Melt the butter inside the pressure cooker with two tablespoons of extra virgin olive oil over moderate heat.

Add the vegetables and brown gently over low heat for a few minutes, then add the meat.

Raise the burner slightly and brown the meat well on all sides. As soon as it has browned, pour half a glass of white wine and let it evaporate over high heat.

Once it has evaporated, you can add the broth, close the lid and put everything to cook over high heat.

As soon as the valve starts to vent, set the burner to minimum and count from now on for 45-50 minutes of cooking.

Turn off the stove and lift the valve so as to let all the steam out, when the red safety piston has lowered you can open the lid.

If the sauce is too liquid, just cook for a few minutes over high heat without a lid.

Remove the stew from the pot and let it cool before cutting it into slices, otherwise you risk crumbling it.

Before serving, just heat the sauce and then immerse the slices of meat for a few minutes.


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