Red Wine Goat Ragu with Carrots and Shiitake Mushrooms Pressure Cooker Recipe

Red Wine Goat Ragu With Carrots And Shiitake Mushrooms Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 40 minutes at HIGH pressure

• 1½ pounds boneless goat shoulder, trimmed of excess fat and cut into 1½-inch pieces
• 2 tablespoons olive oil
• 1 large red or white onion, finely chopped
• 2 sprigs fresh thyme
• 2 sprigs fresh marjoram
• 3 bay leaves
• 1½ cups dry red wine
• 1 bunch carrots, tops removed, peeled, and sliced ½ inch thick on the diagonal
• 8 ounces fresh shiitake mushrooms, stems discarded and quartered, or white mushrooms, quartered
• 1 (6-ounce) can tomato paste
• 1 teaspoon cornstarch
• 1 (10.5-ounce) can beef broth
• sea salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
2. Brown the meat in batches in a single layer on all sides, 3 to 4 minutes per batch, adding the remaining 1 tablespoon oil as needed
3. Use a slotted spoon to transfer the browned meat to a plate
4. Add the onion to the hot oil, reduce the heat to medium, and cook, stirring a few times, 1 to 2 minutes
5. Add the herbs (you can tie them together) and wine and bring to a low boil, scraping up any browned bits from the bottom of the pot
6. Add the meat and any accumulated juices back to the pot, along with the carrots and mushrooms
7. Stir the tomato paste and cornstarch into the broth, then pour into the pot
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 40 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Discard the whole herbs
16. Skim any fat from the sauce
17. Season to taste with salt and pepper and serve

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