Dooplebock Beef Recipe – Pressure Cooked in German Ale
Deeply flavored beef and beef broth, both used as a highly valued component in future dishes.
Servings Prep Time
8-10servings 15min
Cook Time Passive Time
2hrs 30min
Servings Prep Time
8-10servings 15min
Cook Time Passive Time
2hrs 30min
Ingredients
Instructions
  1. Bring the steaks to room temperature and dry them out with paper towels. Sprinkle some coarse salt over steaks.
  2. Preheat non stick skillet over medium heat (5 out of 10). Skillet has to be very hot, about 200ºC (400ºF). Add olive oil and sear steaks in batches, do not overcrowd them. Leave the steak for 5-7 minutes on one side before turning it over and cooking for another 3-5 minutes on the other side.
  3. As steaks are seared add olive oil as needed, do not let the skillet become dry.
  4. After all the steaks are cooked and removed to a plate, add the beer to the skillet, scrape the bottom of the pan and deglaze it.
  5. Pour off deglazed liquid into a pressure cooker and bring to simmer over medium heat (5 out of 10).
  6. Add in onion rings and let cook for couple of minutes till softened up.
  7. Sprinkle 1 tsp of paprika over the top of browned steaks. Steaks should be placed in one layer and you will sprinkle paprika only on the top side.
  8. Add the garlic cloves to the pressure cooker.
  9. Add the steaks to the pressure cooker, placing the paprika seasoned side down. Pour in any juices from the plate, released by the meat. The steaks should be placed in one layer in the pressure cooker.
  10. Sprinkle 1 tsp of paprika on top of the steaks.
  11. Add in fresh rosemary sprig and creme fraiche.
  12. Close the pressure cooker, bring it up to pressure over high heat and than reduce heat to low (1.5-2 out of 10). Cook for 1.5 hours at pressure.
  13. Turn the heat off and leave pressure cooker for another 30 minutes before opening the lid.
  14. Carefully remove the meat and set aside.
  15. Pass the liquid through the sieve. Cover with plastic film and leave in refrigerator overnight.
  16. The next day separate the fat from the broth and store for future use.
Recipe Notes
  • Select well marbled piece of beef and remove any connective tissues before cutting into steaks.
  • Cross cut the meat grains when cutting out the steaks. That is the way to shorten the grains or muscle fibers which will make steaks more tender at the end.
  • To produce meat browning and consequently create intense flavour (Millard reaction) the searing heat has to be above 150ºC (300ºF). Water can not be heated above 100ºC (212ºF) and that is why the meat is first dried out before searing.
  • The goal is to achieve deep brown caramelization on stakes, and not to burn them.