Mustard-beer braised steaks from Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide (page 71) by America's Test Kitchen

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Notes about this recipe

  • Acarroll on November 12, 2023

    Inedible. I reduced the cooking time because 35 min sounded way too long. The steak turned into hockey pucks. It was so bad.

  • jenmacgregor18 on March 18, 2020

    I used chuck roast, sliced into steaks. The meat was very tender. Even with the prepared mustard stirred in after cooking, I thought it needed something. Some chopped hot pickled cherry peppers worked for me. Pretty good. I can see us repeating this one.

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