Ingredients
2 tbsp olive or cooking oil
300ml stock
2 onions, thickly sliced
~1Kg beef joint
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Take the beef out of the fridge and allow to rest for ~30 minutes to come up to room temperature.
Select the BROWNING function, add the oil and allow to heat. Add the beef and rotate occasionally for ~6 minutes to seal the joint on all sides.
Press CANCEL then remove the beef and set to one side.
Add the sliced onions to the bottom of the inner pot, place the beef on top, then pour in the stock.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 4 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Leave to rest for ~10 minutes before carving and serving.
