Serves 4
This is a very traditional Italian dish that my friend Anna makes using her pressure cooker to speed up the cooking process. Anna is Italian, has four daughters under 7 and works full time, so she knows a thing or two about how to get real food on the table, quickly. This is one of her go-to recipes.
Ingredients:
1 quart cold water
1 1/2 lb beef chuck from the shoulder or neck such as a pot-roast
1/2 lb beef brisket
1 large red onion
2 medium-sized carrots
1 celery stalk
A generous pinch of salt
1 clove
Instructions:
Peel the onion and stick the clove into it.
Fill your pressure cooker with the water and salt and bring to a boil, without the lid.
Once the water is boiling, add the meat along with all the vegetables.
Close the lid and increase the heat.
As soon as the pressure is built reduce the heat and cook for 45 minutes.
Take off the heat and wait until the pressure has realeased.
Arrange the meat on a platter and serve with salsa verde and a bowl of fresh green lettuce salad.
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