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ITALIAN BEEF
9 lbs. rump or chuck roast 1 tablespoon salt, or as desired
3 tablespoons cooking oil 2 cups sliced mushrooms
3 onions, chopped 3 6-ounce cans tomato paste
2 cups diced celery 2 10½-ounce cans beef broth
3 carrots, chopped 1½ cups red wine
3 bay leaves
Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and seasonings. Blend tomato paste with broth and wine.
Pour over meat. Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure. Let pres-
sure drop of its own accord. Thicken gravy, if desired. 15-18 servings.
BRAISED BEEF
6 slices salt pork 4 cups water
9 lbs. boneless beef, round or 1 cup diced turnips
rump roast 1 cup diced carrots
Salt and pepper 3 onions, chopped
Flour 1 cup chopped celery
Heat canner and brown salt pork. Season roast with salt and pepper; dredge in flour. Brown roast well on all sides. Add water and
vegetables. Close cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. 15-18 servings.
SWISS STEAK
12 lbs. round steak, 1 inch thick ¼ cup cooking oil
cut into serving pieces 2 onions, chopped
1 cup flour 1 green pepper, chopped
Salt and pepper 4 cups tomato juice
Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi-
ents. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 24 servings.
SHORT RIBS OF BEEF
10 lbs. beef short ribs, 1 green pepper, chopped
cut into serving pieces 2 cups tomatoes
3 tablespoons cooking oil 2 tablespoons salt
3 onions, chopped 1 teaspoon pepper
1 cup chopped celery 2 cups water
Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent
pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.
CORNED BEEF
12 lbs. corned beef 3 cloves garlic
4 cups water 3 bay leaves
Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close cover
securely. Place pressure regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
20-24 servings.
HAM—BOILED
12 lbs. ham 5 cups water
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 20-24 servings.