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Peel the vegetables and cut into rough dice of 2cms.
Heat oil in the pressure cooker, season the meat and fry in the oil to sear all over. Its awkward but persevere using a carving fork to help turn the joint over.
Remove the meat from the pan and add the vegetables, bay leaf and star anise. Cook the vegetables until golden.Take of the heat, pour off excess oil and return the meat to the pan. Pour in the wine and top up with water. Wine tends to evaporate quickly under pressure so don't skimp on the water.
Add a squirt of tomato purée and 1 rasher of bacon and mix in.
Place the lid on the pressure cooker and heat up.
When the pan reaches full pressure reduce the heat slightly.
Cook for an hour.
When the cooking time is up turn off the heat and allow the pressure cooker to cool naturally. I like to leave it for an hour.
Open the cooker and remove the brisket placing on a plate.
Fish out the bay leaf and star anise and discard.
Using a stick blender process the sauce to a fine purée. Top up with water if necessary. Reboil and thick with cornflour that has been blended with water or red wine. Taste and season with salt and pepper as required.
Cut the bacon into strips (lardons), the bread into 1cm cubes (croutons ) and gently fry with the mushrooms.
To serve carve the joint into steaks 1½cms thick and spoon over the sauce with the garnish of bacon, mushrooms and croutons.
Serve with roast potatoes or mash and some broccoli. Oh and a tasty bottle of claret.
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