Ingredients
- 2 tbsp olive oil
- 1.3–1.5kg/3lb–3lb 5oz beef joint, such as rolled brisket or shin
- 1 large onion, quartered
- 1 leek, halved
- 3 stalks celery, halved
- 2 tbsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp tomato purée
- 5 garlic cloves, peeled
- 200ml/7fl oz red wine
- 200ml/7fl oz beef stock
- 2 bay leaves
- 1kg/2lb 4oz baby new potatoes
- 4 parsnips, peeled and quartered
- 4 large carrots, peeled and quartered
- 100g/3½oz butter
- 1 bunch chives, chopped
Method
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Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside.
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Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften.
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Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes.
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Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes)
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Remove the pressure cooker from the heat and leave to depressurise.
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Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes.
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Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter.
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Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives.