If you own an electric pressure cooker (I have a Pressure King Pro) then the following recipe will will transform a cheap brisket joint into something very special. I love to have it with paccheri rigati pasta, but creamy mashed potato works just as well!
2 tablesp. extra virgin olive oil
1.5 kg brisket of beef, rolled and tied
12 shallots, peeled
6 garlic cloves, peeled
1 x 400g tin chopped tomates
250 ml red wine
2 bay leaves
1 cinnamon stick
1/4 nutmeg, grated
Few black olives
1 teasp. dried oregano
Few sprigs fresh thyme
2 tablesp. red wine vinegar
1. Heat the oil in the pressure cooker, using the “stew” function (alternatively, use a separate pan on the hob – I find this is quicker) and brown the joint all over. Remove and set aside.
2. Add the shallots and garlic to the pan and saute for around 10 minutes until beginning to soften and starting to colour.
3. Add all the remaining ingredients except the beef together with some water (about half of the tomato tin). Season with salt and pepper and cook until the sauce begins to thicken.
4. Put the beef and the sauce into the pressure cooker (if using a separate pan), clamp on the lid, making sure the valve is closed and cook for 75 minutes on “Meat”.
5. At the end of the cooking time, carefully open the valve to quick release but leave the meat to rest for 10 minutes before removing.
6. Carve or break apart and serve with the remaining sauce. Sprinkle with parsley, if desired.