you can't put the Jus back in the meat .
however , traditional braises are said to be better the nest day as some of the Jus
might redistribute into the meat , not analyzed as far as I can tell.
and BTW: the above PC Rx :
browning , approx 11 - 12 minutes , then pressure steamed 3 min + .
wonder what internal temp the meat actually get to .
as the pics look rare , the 3 min + probably get the meat to 135 or less.
thus its not really PC'd , just heated through .
and internal fibers probably do not contract that much .
thus make sure you get a tender , fatty cut to start out with .
and yes , for a very thinly sliced French Dip : might be fine.
