Roasted veal round

With this Beef round in a super-fast pot all your stress will melt away on the day you want to impress on special occasions, whether a Sunday or this coming Christmas. It's a very easy, no-fuss recipe that you can prepare in advance.

With this beef round recipe with sweet potato sauce you're going to make a splash; the meat turns out incredibly tender and melts in your mouth, perfect for the whole family, from the oldest to the youngest. Also, the bonus of this recipe is that you don't need to make it the same day, which is an amazing relief at a time full of family gatherings that, although welcomed, can sometimes cause unnecessary stress.

The times indicated for this delicious beef round are for theKuhn Rikon pressure cooker, and as its name implies, it's an extremely fast cooker, and QUIET, and I put it in caps because for me, having always been timid with pressure cookers, just hearing the noise they made terrified me. So, as you can imagine, having such a quiet cooker is a blessing.

For a side, I chose French onions (which I love) and oven-roasted baby potatoes, also very easy and that don't require our constant presence: everything in one tray, plenty of seasoning, and into the oven until nicely browned and tender. Zero stress and enjoy your loved ones!

Kuhn Rikon Duromatic Hotel pressure cooker , Bérard olive wood cutting board and Pallarès knife

Ingredients

• 800 g beef round (morcillo)
• 2 ripe tomatoes
• 1 medium onion
• 1 bay leaf
• 2 garlic cloves
• Fresh thyme
• Fresh rosemary
• 1 small glass of white wine
• 100 ml olive oil
• 1 medium sweet potato
• 250 ml chicken stock
• Flake salt
• Ground black pepper

Garnish (optional)

• French onions
• Baby potatoes

Kuhn Rikon Duromatic Hotel pressure cooker , Bérard olive wood cutting board and Pallarès knife

Preparation

1. Put the pot over the heat with the oil and a sprig of rosemary for about 2 minutes, just until the oil is infused with its aroma. Remove it and start frying the meat until browned evenly on all sides. Once browned, drain and set aside.
2. In the same oil, sauté the chopped onion; add the sweet potato cut into roughly 2 cm cubes; add the chopped tomatoes, peeled garlic cloves and the bay leaf. Sauté everything for a few minutes and return the meat to the pot.
3. Pour the white wine over the meat, let it come to a boil; add fresh thyme leaves and season with salt and pepper.
4. Finally, add the chicken stock and close the Kuhn Rikon pot and leave over medium heat until the 2nd pressure ring rises, from that moment, cook for 30 minutes, making sure the 2nd ring remains visible at all times.
5. After the time has passed, remove the pot from the heat and let the pressure escape slowly (let it depressurize naturally). Once there is no pressure, open the pot and carefully remove the meat (careful, it will be very tender!). Transfer the sauce to the blender jar and blend until smooth.
6. When the meat is warm, slice it to the desired thickness and serve with the sauce. (If you wait until the meat is cold, you can make very thin slices)

Garnish preparation (optional)

1. Preheat the oven to 200 °C, top and bottom heat with the rack in the middle position.
2. With the baby potatoes and French onions washed, place them in a roasting pan and add: fresh thyme, fresh rosemary, oregano, flake salt, black pepper and a good drizzle of extra virgin olive oil.
3. Massage the herbs well into the potatoes and onions. Roast for 45 minutes or until tender and golden.

Bérard olive wood cutting board and Pallarès knife