Gestoofd rundvlees

PpP## General
Preparation time: 15 minutes
Sauté 5 minutes
Manual: 45 minutes high pressure
Release: Natural
Total: Approximately 1 hour 20 minutes

• This meat is typically eaten with stamppot
• You can replace the bay leaves and cloves by using 1 teaspoon of mixed spice
• You can do steps 1-3 in the instant pot, but it works better if you use a non-stick pan
• Do not ever add flour to the instant pot before you pressure cook coz it will burn.

Story

When Mum was young, Grandma would prepare rundvlees to last the whole week. A thick yellow layer of fat would solidify atop the pan. Mum was so fond of the meat that she often dipped her finger beneath the fat layer to sneak out pieces of meat between meals.

Ingredients

• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 kg chuck steak, cut into large chunks
• Salt and pepper to taste
• 300 ml beef stock (or an oxo cube and a large glass of water)
• 2 tablespoons apple cider vinegar or red vinegar
• 2 bay leaves
• 6 cloves (optional)
• 1 tablespoon whole grain mustard
• 2 tablespoons corn flour (optional, for thickening, after cooking)

Procedure

1. Heat the non-stick frying pan with oil or butter.
2. Add the onions and cook until they begin to soften and turn translucent.
3. Stir in the garlic and cook for an additional minute until fragrant. Set aside.
4. Add butter to the pan. Heat.
5. Season the chuck steak pieces with salt and pepper Sear the meat on all sides to develop a rich colour. No need to cook it through, just brown it.
6. Add the onion, garlic and meat to the Instant Pot.
7. Add the beef stock, vinegar, and whole grain mustard to the meat. If replacing the bay leaves and cloves, add 1 teaspoon of mixed spice.
8. Stir well to combine all the ingredients.
9. If using bay leaves and cloves, add them now.
10. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 45 minutes.
11. When the cooking time is complete, allow the pressure to release naturally. But you can leave also leave it for an entire day if you want, the meat will only get softer if that is even possible.
12. For a thicker sauce, mix the cornflour with a little water to form a non-lumpy paste. Then add a little more until it is runny. Add some hot liquid from the pan.
13. Put the instant pot on sauté , gradually add the cornflour mixture and cook until the sauce thickens. Alternative (which I prefer): Transfer most of the liquid and the cornflour mixture to the non-stick pan you used earlier and thicken the sauce in the pan. That way you can stir the sauce as it thickens without breaking up the meat, and if you get any lumps, you can use the blender stick on it. At the end you transfer the sauce back to the Instant Pot and server or whatever you plan to do.