Joanna Chery’s Pressure Cooker Beef Youvetsi
This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, is sure to take you on a journey to the Mediterranean basin. This Greek meat stew, simmered in a tomato and spice sauce, with added orzo, is served with kefalotyri, a cheese with a light, salty flavour. Enjoy with a green […]
Ingredients
- 2 1/2 lb (1.1 kg) deboned beef shoulder roast or brisket, cut into large cubes
- 6 tbsp (90 ml) olive oil
- 1 large red onion, chopped
- 3 garlic cloves, chopped
- 3/4 cup (180 ml) red wine
- 1 bottle (660 ml) strained tomatoes
- 2 cups (500 ml) beef broth
- 1 tbsp sugar
- 1 tbsp (15 ml) tomato paste
- 1 tsp dried oregano
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1 bay leaf
- 1 cinnamon stick
- 2 1/2 cups (500 g) orzo
- 1/3 cup (35 g) kefalotyri cheese, grated (see note)
Instructions
- Preheat a pressure cooker on the Sauté function for 2 minutes. Brown half of the meat at a time in 1/4 cup (60 ml) of the oil. Season with salt and pepper. Set aside on a plate.
- In the pressure cooker, cook the onion and garlic in the beef cooking fat until translucent. Deglaze with the wine. Add the strained tomatoes, broth, sugar, tomato paste and spices. Return the meat to the pressure cooker. Season with salt and pepper. Mix well. Cover and select the Meat function. Set the machine to cook for 35 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the orzo until very al dente, about 3 minutes. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta. Place in a bowl. Add the remaining oil and toss to coat the orzo well.
- Let the pressure release manually. Once the pressure is released, remove the lid. Mix well. Remove and compost the bay leaf and cinnamon stick. Add the orzo and mix well. Let sit for 10 minutes to allow the orzo to cook through. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the orzo and meat among six plates. Sprinkle with the cheese. Serve with green bean salad, if desired.
This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, is sure to take you on a journey to the Mediterranean basin. This Greek meat stew, simmered in a tomato and spice sauce, with added orzo, is served with kefalotyri, a cheese with a light, salty flavour. Enjoy with a green bean salad and serve hot.