1Wash and peel the vegetables and cut them into pieces. Peel the onions and stud them with the cloves.
2Place the pieces of meat and slices of brisket in the pressure cooker.
3Add the bouquet garni, the whole head of garlic and the onions. Cover with water to completely cover the ingredients, without going over the recipient's 2/3 mark.
4Close the pressure cooker, start cooking for 30 minutes.
5Then add the vegetables and cook for a further 20 minutes on the same cooking settings.
6Serve the pot au feu with gherkins, potatoes, boiled separately, and coarse sea salt.
7Replace the beef cheek with plate bone-in or beef tongue and add a Morteau sausage. Mix the pot au feu leftovers to make a broth.
1Wash and peel the vegetables and cut them into pieces. Peel the onions and stud them with the cloves.
2Place the pieces of meat and slices of brisket in the pressure cooker.
3Add the bouquet garni, the whole head of garlic and the onions. Cover with water to completely cover the ingredients, without going over the recipient's 2/3 mark.
4Close the pressure cooker, start cooking for 30 minutes.
5Then add the vegetables and cook for a further 20 minutes on the same cooking settings.
6Serve the pot au feu with gherkins, potatoes, boiled separately, and coarse sea salt.
7Replace the beef cheek with plate bone-in or beef tongue and add a Morteau sausage. Mix the pot au feu leftovers to make a broth.
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