Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
red wine vinegar
Balsamic and Brown Sugar Brisket
Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.
Skirt Steaks with Artichoke and Pickled Pepper Relish
This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.
Perfectly Steamed Asparagus
Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
Pulled Pork Sliders
There are not a lot of fair foods that can actually work for a family dinner, but these pulled pork sliders are can. They’re made in a slow cooker, so there’s a built-in ease. Anyone can make these.
Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette
Want to elevate your cookout? This is the way to do it. Beef tenderloin makes any cookout special.
