Ingredients

The following ingredients have 4 Servings
  • 1-2 tbsp olive oil (or more as needed)
  • 900 g (2 pounds) beef brisket
  • Salt and pepper to season
  • 1 large yellow onion (finely diced)
  • 2 tsp garlic paste (or 3 garlic cloves, minced)
  • 4 large carrots (or 10 smaller carrots)
  • 1 tbsp tomato paste
  • 120 ml (1/2 cup) balsamic vinegar
  • 120 ml (1/2 cup) beef stock
  • 1 tbsp Sukrin Gold (or light brown sugar)
  • 1 tsp salt
  • ½ tbsp fresh thyme leaves
  • 2 bay leaves
  • 6 medium potatoes (or as many as you can fit)
  • 2 tbsp chopped parsley to garnish
  • 1 tbsp cornflour | cornstarch diluted in 2 tbsp water (or ½ tsp xanthan gum)
  • Lemon zest to garnish

Instruction

  • Unroll the brisket (if it’s rolled up) and trim any large bits of fat – a little fat is totally fine. If the piece is really large, cut in half or three parts. Season with salt and pepper and set aside.
  • Add a tablespoon of oil to your pressure cooker and use the Sauté function to sear the brisket on both sides until nicely coloured, about 3 minutes per side on high heat. Remove from the pot with tongs and set aside.
  • Adjust the Sauté temperature to medium and deglaze the pot with a splash of the stock. Add a splash more oil if and sauté the onion for five minutes, stirring frequently, until softened. Stir in the salt, garlic, herbs, sweetener and bay leaves.
  • Add the balsamic vinegar, beef stock and tomato paste, stirring to combine. Nestle the brisket among the sauce.
  • Add the metal trivet on top of the beef and position the potatoes and carrots on it (in a steamer basket). Sent vent to sealing and cook for 45 minutes at high pressure.
  • Let the pressure release naturally for 10 minutes and manually release the rest.
  • Use tongs to remove the carrots and potatoes from the pot and set aside. Use a fork to lightly smash the potatoes.
  • Remove the steamer bask and brisket. Cover the beef with foil and let it rest for 5 minutes .
  • Meanwhile add the cornflour slurry into the sauce and use the sauté function to cook it over high heat for 5-10 minutes until thickened.
  • Slice the meat against the grain and arrange on a platter with the potatoes and carrots. Spoon some of the sauce over it and sprinkle with the chopped parsley and lemon zest.