Braised Bacon Recipe
Ingredients
| Collard | 1.4 Kilogram, rolled | |
| 2 medium-size onions, skinned and quartered | ||
| 4 carrots, scraped and sliced | ||
| Turnip | 1/2 Small, peeled | |
| Celery stick | 2 , washed | |
| Butter/Margarine | 25 Gram | |
| Stock | 400 Milliliter | |
| Pepper; bouquet garni | ||
| Flour | 15 Milliliter, blended | |
Directions
Soak the bacon for several hours before cooking.
Weigh the bacon and calculate cooking time, taking into account the thickness of the joint.
Put the bacon on the trivet in the pressure cooker, pour in 300 ml (1/2 pint) cold water.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure quickly.
Remove the joint and pour off liquid.
If the liquid is very salty discard it, if it is not use it as stock for further cooking.
Lightly fry the vegetables in the fat until well browned, pour in enough stock just to cover, about 400 ml (3/4 pint).
Sprinkle with pepper and add the bouquet garni.
Put the bacon on top of the vegetables.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 30 minutes (according to weight and thickness of the joint).
Reduce pressure quickly.
Remove the bacon and vegetables and take off the bacon rind.
Add a little of the hot liquid to the flour mixture, then stir it into the liquid in the cooker and bring to the boil, stirring until it has thickened.
Serve the sliced bacon with the vegetables.
Hand the gravy separately.
Alternatively, serve with Cumberland sauce.
Weigh the bacon and calculate cooking time, taking into account the thickness of the joint.
Put the bacon on the trivet in the pressure cooker, pour in 300 ml (1/2 pint) cold water.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure quickly.
Remove the joint and pour off liquid.
If the liquid is very salty discard it, if it is not use it as stock for further cooking.
Lightly fry the vegetables in the fat until well browned, pour in enough stock just to cover, about 400 ml (3/4 pint).
Sprinkle with pepper and add the bouquet garni.
Put the bacon on top of the vegetables.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 30 minutes (according to weight and thickness of the joint).
Reduce pressure quickly.
Remove the bacon and vegetables and take off the bacon rind.
Add a little of the hot liquid to the flour mixture, then stir it into the liquid in the cooker and bring to the boil, stirring until it has thickened.
Serve the sliced bacon with the vegetables.
Hand the gravy separately.
Alternatively, serve with Cumberland sauce.
Chef
