Pot roast of Brisket with Wine, Bacon and Herbs
1 Tablespoon vegetable oil
1 lb 2 oz beef brisket
1 onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2-3 slices smoked bacon, chopped
3-4 garlic cloves, chopped
1 teaspoon sea salt
1 cup red wine
14 oz can chopped tomatoes
a 'bouquet garni' of fresh herbs such as thyme, rosemary, parsley and oregano
water or stock, as required
1 bay leaf
chopped fresh flat-leaf parsley, to serve
sea salt and freshly ground black pepper
Heat the oil in the pressure cooker and add the beef. Cook on the stove-top for about 5 minutes until evenly browned, turning halfway through cooking time. Remove the browned meat, season well with salt and set aside.
Put the onion, carrot and celery in the pressure cooker. Set over medium-high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn. The vegetables should be deep brown, caramelized and aromatic.
Stir in the bacon, garlic and salt and cook for 1-2 minutes. Add the wine, tomatoes, bouquet garni and bay leaf and bring to the boil. Boil for 1 minute to cook off the alcohol.
Place the meat on top of the tomato mixture, nestling the pieces of beef in the sauce. Add enough water or stock to almost cover the meat. Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 60 minutes. Cool down using the quick cool method. When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.
After 60 minutes cooking time, arrange the potatoes and carrots (if using) on top of the beef, lock the lid back on and return to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 6 minutes. Cool down using the quick cool method. When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.
Taste and adjust the seasoning. Remove the brisket and slice. Dived the meat slices, side vegetables and sauce between warmed serving plates, sprinkle with chopped parsley and serve immediately.