About this recipe:So easy to do. Ask your butcher for a tender cut. Using the pressure cooker really speeds up the Sunday roast! Serve with mashed potatoes and green veg.
2 tablespoons oil
800g boneless beef roasting joint
salt and ground black pepper
1 onion, finely chopped
1 bouquet garni
5 to 8 cloves garlic, crushed (or to taste)
100ml white wine
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Method Prep:10min › Cook:35min › Ready in:45min
Heat the butter and oil in the pressure cooker, and brown the beef on all sides. Season with salt and pepper, and remove the beef from the cooker; set aside.
Next, brown the onion with the bouquet garni and the garlic in the cooker. Return the beef to the cooker, and pour in about 250ml of water. Close the pressure cooker, and when it is up to full pressure, reduce the heat to low and start cooking time. Cook for 25 minutes.
Release the pressure using the quick release method. Remove the beef from the cooker, and make the sauce. Pour the white wine, diluted with a little water, into the cooker, and let it simmer for 5 to 10 minutes.
Slice the beef, and pass the sauce through a sieve. Place one or two slices onto each hot plate, add some of the onions from the pot, and pour over a little sauce.
Use leftovers to make a hash, or enjoy the beef cold with mayonnaise and a green salad.