Simmer the meat on its own
Once it has frothed up remove and drain the crap away. Wash the meat if need be.
Once the meat is cleaned add the rest.
Some onions. Go nuts with these.
Stick your cloves in one of the onions.
Rough chop the veggies and chuck them in.
Throw in some peppercorns and bay leaves.
I also like to add some brown sugar.
Cover with stock, water and a dash of vinegar.
Whack the lid on and turn on the heat.
Pressure cook for, I don't know, 2 hours? The longer the better. The meat is cooked after about 1 but it really starts to break up the longer you cook it for.
After a few hours it might look something like this.
Rest it if you want. We are hungry so we're eating it now.
Slice and serve with your favorite accompaniments. Enjoy!
- 1/2kg Beef silverside
- 5.0 Onions
- 6.0 Carrots
- 1.0 Leek
- 1.0 Celery
- 6.0 Cloves
- 3.0 Bay leaves
- 1.0tsp Peppercorns
- 1.0l Stock
- 1.0Tbsp Brown sugar