Pressure Cooker Sauerbraten
"The German classic, which usually takes as long as ten days, ready in less than a couple hours..."
INGREDIENTS
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1 tablespoon cooking oil
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2 pounds bottom round
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2 Stalks Celery, chopped
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2 Carrots, chopped
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1 Onion, chopped
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5 cloves garlic, chopped
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Salt and pepper to taste
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½ cup red wine
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½ cup red wine vinegar
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½ cup broth (beef or chicken)
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1 tablespoon Worcestershire Sauce
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1 generous tablespoon pickling spice
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3 bay leaves
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3 tablespoons golden raisins
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2 tablespoons brown sugar
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1-inch piece of ginger, grated
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2 sprigs dill
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Salt and pepper to taste
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