Prep 5 mins
Cook 20 mins
The white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stove-top). This recipe is from the Hip Pressure Cooking Website!
- 1 lb veal roast (or two small ones)
- 1 onion, roughly sliced
- 1 carrot, roughly sliced
- 1 stalk celery, roughly sliced
- 2 garlic cloves
- 1 cup white wine
- 4 cloves (the spice)
- 5 bay laurel leaves
- 1 rosemary sprig
- salt & pepper
- olive oil
For the tuna sauce
- 3 anchovies
- 6 ounces canned tuna in olive oil
- 1 cup of quality mayonnaise
- 2 tablespoons capers (rinsed if salted, drained if in oil)
- Put two tablespoons of olive oil in the pressure cooker and, with the top off, brown the meat on all sides.
- Then add the onion, carrot and celery and swoosh them around in the pan a little bit. Next, add the garlic, bay, rosemary and cloves, a little pepper and abundant salt (about 1tbsp).
- Now, add one cup of white wine and one cup of water. Mix the contents of the pan so they all have contact with the water.
- Close the top of the pressure cooker, raise the flame to maximum until it begins to whistle. Then, lower the flame to medium-low and begin counting 20-30 minutes (depending on the thickness of the meat).
- When the time is up, release the vapor from the pan, remove the roast and place it in a platter with a tin-foil tent to cool. Strain, and reserve the cooking liquid. When the roast is relatively cool, put in the refrigerator to chill.
- For the sauce, blend all of the ingredients - except for the caper - until it is "sauce" consistency. If it is too thick, add some of the liquid that remained from the roast. If it is too runny, add a little more tuna (strained from the oil).
- To serve, slice the roast thinly, cover with sauce and sprinkle capers on top.