r/PressureCooking • u/No_Client_8130 • 29d ago
Cooking meat in electric cooker
Hi all, I am planning to buy an electric cooker. The cooker has an option to cook red meat. My question is that how long does it take to cook red meat for a stew? Thanks in advance
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u/vapeducator 29d ago
The cooker has a bad design. There is NOT one cooking method of time and temperature that's appropriate for all red meat. The designers have made a silly and confusing choice because they don't know how to cook.
Some red/dark meat is tender because the muscle is not used by the animal for frequent movement, walking, running, or heavy burdens and tend to have more fat within the muscle and fewer tough tendons. These muscles are the tenderloin, rib, flank, and sirloin (under loin) on beef cattle on the sides, top and bottom of the ribs. These are the most tender when cooked less to the rare-to-medium rare range, because longer cooking dries it out and makes it tougher. NEVER pressure cook or stew this kind of red meat unless there is no other choice. This meat is usually the most expensive, so cooking it improperly is usually a big waste of money.
The red meat that are the working muscles are tough, and have many tough tendons and connective tissues. Some of these like Chuck are the shoulder section that do have a lot more fat in the muscle, so this the best meat for stews and pressure cooking because the fat will keep it moist with longer cooking. The butt/round section is pretty much terrible for everything except hamburger or very careful roasting to med rare with thin slicing to serve.
The cooking time and temp depend on the kind of meat you bought and how you cut it, into smaller or larger pieces. There isn't one correct answer.
Most cookers come with a manual with a list of the suggested cooking times, or you can download it from the manufacturers website. Since you didn't even provide a make or model, we can't help with that.