@porsupah It's much faster, and in some cases (like this one) it makes the meat much more tender.

For things like big roasts or corned beef, it's amazing.

@ysengrin Hm! Tempting. Come to that, I really ought to use the crockpot more - so easy to make tasty, hearty creations, especially using wonderful grains like pearl barley and bulgur wheat. Does the need for fat to keep it all tender still hold as strongly? I prefer using as little oil/fat as possible.

@porsupah Unfortuanely it's easy to *over* cook in a pressure cooker, especially with lean meats. Use a fatty cut and minimal liquid and you'll get pretty good results.

@ysengrin Sounds reasonable. I suppose excess oil can be disposed of, too. The crockpot may be better for me, given there’s zero time pressure- cook overnight, two days, knock y’self out. =:) Reminds me, I should do something with beef cheek again sometime- turned out brilliantly, and it’s one of the few cheap cuts left.

@Chel It's got a great flavor ... and it's got enough capsaicin afterkick to make your lips go numb.