pressure cooker beef brisket

make the "gravy"

- flame one glass of wine in a small hot frypan and reduce
- add some beef stock (one concentrated cube diluted with water)
- add a tablespoon of balsamic vinegar
- add a tablespoon of worcestershire sauce
- add a tablespoon of liquid smoke

(may want to add more vinegar or sauce to give it the balance)

empty all the gravy from the pan into a measuring jug - that should make about 500 ml

top up with beer till you get 600ml of liquid

prepare the brisket

wash the brisket

rub with vinegar, then olive oil (tip the excess liquid away)

sear the brisket all over

then take out to rest and season with brisket rub

deglaze the pot with beer and set aside

pressure cook

fill the pressure cooker with a bed of vegetables on which to rest the brisket - i used 2 onions, 3 potatoes, 2 sweet corn, 2 sweet potatoes (anything i could find!)

bring to the boil then lay the brisket on top

put the pressure cooker lid on and bring to the boil

reduce heat to a simmer, making sure that steam still vents

pressure cook for 45 mins then leave everything to cool before opening pot

take out the brisket and vegetables

strip the corn off the cob

blend the gravy, sweet corn and onions (you may add a chunk or two of potato to thicken the sauce)