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Beef Brisket In Red Wine
Ingredients
- 1/3 cup plain flour
- 1 tbs cornflour
- 1 red capsicum, deseeded
- 3 carrots, halved lengthways
- 1 large brown onion
- 200g Swiss brown mushrooms
- 1 cup salt-reduced beef stock
- 1 tbs worcestershire sauce
- 1 tsp dried Italian herbs
- 2 cup tomato passata
- 2 tbs extra virgin olive oil
- 2 cloves large garlic
- 1kg beef brisket, fat removed
- 1 cup red wine
Directions
- Toss and coat beef in flour seasoned with salt and pepper.
- Heat half the oil in pressure cooker set to browning. Add beef, in batches, and cook for 5 minutes, turning, or until well browned on all sides. Set aside.
- Heat remaining oil in cooker, and add vegetables, garlic and herbs and cook for 3
- minutes or until beginning to colour and soften.
- Add wine and stir well to combine with juices. Stir in passata, stock and sauce. Return
- meat to cooker and stir well to combine.
- Lock on lid and change setting to high pressure. Cook for 30 minutes. Carefully release
- steam valve and remove lid. Change setting to simmer. Mix cornflour with 1 tbs cold
- water, add to cooker and stir in to combine. Simmer for 5 minutes or until thick, then serve.
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