Pressure Cooker Braised Beef with Crispy Garlic and Tomato, Cucumber, Caper Salad

So, there's an all-you-can-eat Sushi restaurant that my girl and I really like and one of the things on their menu is a very simple dish, labelled simply "cube steak with garlic" and since my girl likes ordering it so much, she asked me to make it for her, so that's pretty much what happened here. I would have liked to get the garlic crispier than I did, but that may have involved shallow frying, or at the very least, using a new pan that I wasn't using to sear the beef. It suddenly occurred to me that broiling lightly oiled sliced garlic might work too.

Those little pieces of garlic look almost like flower petals...

Ingredients

Stewing Beef

1 Head of Garlic (Peeled and Sliced)

1/2 Cup Worcestershire Sauce

1/4 Cup Yellow Prepared Mustard

3 Bay Leaves

Olive Oil (For Searing The Meat)

Salt, Pepper

2 Cucumbers (Sliced)

20 Cocktail Tomatoes (Halved)

1/2 Large Onion (Sliced)

4 Tbsp Capers (With Liquid)

1/2 Cup White Vinegar

1/4 Cup Olive Oil

2 Tbsp Granulated Garlic and Dried Basil

Salt, Pepper

Directions

Salad

1. Combine the vegetables in a large bowl, pour oil and vinegar over, add capers, garlic, and basil, stir well to combine. Season to taste.

Beef

1. Sear beef in hot olive oil and reserve. Deglaze between batches with water, reserve lightly reduced liquid and pour over beef.

2. Fry sliced garlic in hot olive oil and reserve garlic and oil.

3. Place reserved beef pan deglaze reduction liquid in pressure cooker and combine with mustard, Worcestershire, bay leaves, stir to combine, then add beef. Pressure cook for 30 minutes, or braise at 300F in oven until tender.

4. Remove beef when tender and reduce braising liquid, skim impurities and strain.

5. To serve spoon reduced braising liquid over beef and top with sliced garlic and a small drizzle of oil used to fry garlic. Season to taste.