Toastmaster TPC4000 manual Sauerbraten

SAUERBRATEN

4 cup red wine vinegar

2 teaspoon salt

1/8 teaspoon pepper

2 teaspoon ground cloves

1 clove garlic, crushed

12 pound chuck or rump roast, 2 inches thick 1 tablespoon vegetable oil

12 cups beef broth

1 large carrot, coarsely chopped

1 rib celery, coarsely chopped

2 large onion, coarsely chopped

1 bay leaf

1 cup crushed ginger snaps

1.Combine the red wine vinegar, salt, pepper, ground cloves, crushed garlic and marinate the beef roast in a non-metal container for several hours or overnight in the refrigerator.

2.Turn the Temperature Control Dial to MAX/BROWNING and heat the oil in the Pressure Cooker Pan. Remove the meat from the marinade and place it in the Pressure Cooker Pan, reserve the marinade. Brown the roast on both sides.

	5
Steam	6
3	7
2	8
1	9
Warming	Max/Browning

3.Pour in the reserved marinade, beef broth, carrot, celery, onion and bay leaf.

4.Cover with the Lid and set the Pressure Regulator Valve to PRESSURE. Heat on MAX/BROWNING until the Pressure Lift Pin raises.

5.After a few minutes when a steady flow of steam is released from the Pressure Regulator Valve, reduce the Variable Temperature/Pressure Control to 6 - 7 and cook 50 to 60 minutes or until done.

Steam

Release

Pressure

Steam	Clean
	5
Steam	6
3	7
2	8
1	9
Warming	Max/Browning

6.Turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The Power Indicator Light will turn off. Use the Natural Steam Release method. Wait until the Pressure Lift Pin drops.

7.Place the meat on a serving platter and cover with foil. Stir

in the crushed ginger snaps into the gravy, adding more broth as necessary to make a gravy. Taste and adjust for salt. Slice the meat across the grain into thick slices and serve with the gravy on the side.

Makes 4 to 6 servings

38. 38.