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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