Meat from bovine cattle prepared in a pressure cooker keeps all its nutritious value and aroma, we can adapt any family recipe of stews or casseroles, calculating the time to a third of the regular time, and reducing the liquid a little, this will allow the flavors to concentrate making the dishes tastier.
We must always remember that if we want the flavors to seep into the dish, it should be cold when cooking, if on the contrary we wish for the flavors to remain in the meat the liquid should be boiling. This is because when we introduce the meat it will sear keeping the flavors trapped in its fibers.
With the pressure cooker we can make the most of the remains such as veal tripe or feet, which have a high nutritious value and that are always cheaper, we can also use other meats that are a little less tender and through this method will turn out soft and tasty.
Meats prepared by pressure keep their entire flavor, since they are cooked in a closed environment and keep all their aromas.
The difference between pudding and pie is that the first is salty and the latter is sweet like a dessert
Join the meat and the finely chopped ham, and knead a little, add the butter and beaten eggs, mixing well, add the pink sauce, the nutmeg and olives, season, taste and rectify salt.
In a mold with a lid greased with butter and sprinkled with breadcrumbs, place the meat dough, close it and place it in a bowl inside the pressure cooker, pour 2 cups water, cover and wait for the steam to come out, place the valve and count for 30 minutes, after these allow the steam to escape, open, let it sit for a little and turn it out onto a bed of clean lettuce leaves, serve.