1The day before :
Peel the onions and cloves of garlic. Peel the carrots and cut the into 1 cm-thick slices.
Leave these ingredients to marinate in the red wine with the pieces of meat and the bouquet garni in the fridge overnight.
2On the day :
Filter the marinade. Press on Brown and slightly brown the onions, garlic, pieces of meat and bacon in butter.
Sear them on all sides then dust with flour and mix.
3Add the tomato paste, stir in.
Baste the meat with the wine from the marinade to cover it. Close the pressure cooker.
4Start cooking for 35 minutes.
5Serve with mashed potato or sautéed potatoes. You could replace the topside with a piece of shoulder or plate bonein. Use other seasonal vegetables such as celeriac.
1The day before :
Peel the onions and cloves of garlic. Peel the carrots and cut the into 1 cm-thick slices.
Leave these ingredients to marinate in the red wine with the pieces of meat and the bouquet garni in the fridge overnight.
2On the day :
Filter the marinade. Press on Brown and slightly brown the onions, garlic, pieces of meat and bacon in butter.
Sear them on all sides then dust with flour and mix.
3Add the tomato paste, stir in.
Baste the meat with the wine from the marinade to cover it. Close the pressure cooker.
4Start cooking for 35 minutes.
5Serve with mashed potato or sautéed potatoes. You could replace the topside with a piece of shoulder or plate bonein. Use other seasonal vegetables such as celeriac.
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