The specified culinary procedure constitutes a method for preparing a particular cut of beef using a multi-functional electric pressure cooker. The process typically involves marinating the meat, searing it for enhanced flavor, and then pressure cooking it to achieve tenderness. Recipes generally include ingredient lists, pressure cooking times based on the weight of the beef, and release methods for the pressure cooker.
This method offers several advantages, including reduced cooking time compared to traditional oven or stovetop methods. It also promotes moisture retention, often resulting in a more tender and flavorful final product. The procedure is particularly useful for those seeking a convenient and relatively quick way to prepare this cut of beef, especially on busy weeknights. The origin lies in adapting traditional cooking methods to modern appliances, capitalizing on the speed and efficiency of pressure cooking.