- 1
-
Simmer the meat on its own
- 2
-
Once it has frothed up remove and drain the crap away. Wash the meat if need be.
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- 3
-
Once the meat is cleaned add the rest.
- 4
-
Some onions. Go nuts with these.
- 5
-
Stick your cloves in one of the onions.
- 6
-
Rough chop the veggies and chuck them in.
- 7
-
Throw in some peppercorns and bay leaves.
- 8
-
I also like to add some brown sugar.
- 9
-
Cover with stock, water and a dash of vinegar.
- 10
-
Whack the lid on and turn on the heat.
- 11
-
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.
- 12
-
After a few hours it might look something like this.
- 13
-
Rest it if you want. We are hungry so we're eating it now.
- 14
-
Slice and serve with your favorite accompaniments. Enjoy!
Ingredients
½ | kilograms Beef silverside |
5 | Onions |
6 | Carrots |
1 | Leek |
1 | Celery |
6 | Cloves |
3 | Bay leaves |
1 | Teaspoon Peppercorns |
1 | Liter Stock |
1 | Tablespoon Brown sugar |