Pressure Cooking — Braising Acceleration Science

Ingredients

• 1200g beef brisket (flat cut, cut into 6 pieces)
• 400g pearl onions (peeled)
• 300g Chantenay carrots (halved lengthwise)
• 200g parsnip (cut into batons)
• 250 ml red wine (Burgundy)
• 250 ml beef stock
• 30g tomato paste
• 20g garlic (smashed)
• 15g fresh rosemary
• 10g sea salt
• 5g Tellicherry black pepper
• 30 ml olive oil

Method

1. 1
   Heat olive oil in pressure cooker pot over medium-high; season beef generously with salt and pepper; sear on all sides until deep brown (8 min total); remove and set aside.
2. 2
   Add tomato paste and garlic to pot; cook 2 minutes, stirring constantly to caramelize.
3. 3
   Deglaze with red wine, scraping fond; add beef stock and rosemary; return beef to pot.
4. 4
   Lock pressure cooker lid; bring to high pressure (15 psi); reduce heat to maintain pressure and cook 45 minutes.
5. 5
   Release pressure naturally for 10 minutes, then quick-release remaining pressure; open carefully.
6. 6
   Add vegetables to pot; lock lid again; return to high pressure and cook 15 minutes.
7. 7
   Quick-release pressure; remove beef and vegetables; reduce braising liquid over high heat to 150 ml (5 min); taste and adjust seasoning.
8. 8
   Plate vegetables and beef; spoon reduced sauce over top with fleur de sel and cracked pepper.