Ingredients with Measurements:
- 2 lbs beef rump roast
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 vanilla bean, split and scraped
- 2 bay leaves
- 1 tbsp cornstarch
- 1 tbsp water
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. Heat the vegetable oil in the pressure cooker over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté until softened.
3. Add the beef rump roast and brown on all sides.
4. Add the beef broth, red wine, tomato paste, Worcestershire sauce, salt, black pepper, vanilla bean, and bay leaves.
5. Close the pressure cooker lid and cook on high pressure for 60 minutes.
6. Release the pressure naturally for 10 minutes, then quick release any remaining pressure.
7. Remove the beef from the pressure cooker and let it rest for 10 minutes.
8. In a small bowl, mix the cornstarch and water until smooth.
9. Remove the bay leaves and vanilla bean from the pressure cooker, and turn on the sauté function.
10. Add the cornstarch mixture to the pressure cooker and stir until the sauce thickens.
11. Slice the beef and serve with the sauce.
Time:
Preparation time: 15 minutes
Cooking time: 60 minutes
Total time: 1 hour 15 minutes
Temperature:
High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 7g
Protein: 45g
Substitutions for ingredients:
- Beef rump roast can be substituted with beef chuck roast.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Vanilla bean can be substituted with 1 tsp vanilla extract.
Variations:
- Add sliced mushrooms to the pressure cooker before cooking.
- Use pork loin instead of beef rump roast.
- Add diced carrots and celery to the pressure cooker before cooking.
Tips and Tricks:
- Make sure to brown the beef on all sides to seal in the juices.
- Use a natural release for 10 minutes to prevent the beef from becoming tough.
- Use a meat thermometer to ensure the beef is cooked to your desired doneness.
Storage Instructions:
Store leftover beef and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the beef and sauce in a microwave-safe dish for 1-2 minutes, or in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve the sliced beef on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with mashed potatoes or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting Advice:
- If the beef is tough, it may not have cooked long enough. Cook for an additional 10-15 minutes on high pressure.
- If the sauce is too thin, mix an additional tablespoon of cornstarch with water and add it to the pressure cooker.
Food Safety Advice:
- Make sure to follow the instructions for your pressure cooker to prevent accidents.
- Use a meat thermometer to ensure the beef is cooked to a safe temperature of 145°F.
Food History:
Vanillerostbraten is a traditional Austrian dish that is typically made with beef, red wine, and vanilla.
Flavor Profiles:
Savory, rich, and slightly sweet.
Serving Suggestions:
Serve with a side of roasted vegetables or mashed potatoes for a hearty meal.
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