|Beef brisket joint||3 Pound, boned and rolled (Boned Weight About 2 1/2 Pound)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||2 Large, skinned and quartered|
|Carrots||2 Large, pared and sliced|
|Celery stick||2 , washed and chopped|
|Tomatoes||4 , skinned and quartered|
|Stock||1⁄2 Pint (300 Milliliter)|
|Flour||30 Milliliter (2 Level Tablespoon)|
|For the marinade|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Vinegar||30 Milliliter (2 Tablespoon)|
|Oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Dried mixed herbs||5 Milliliter (1 Teaspoon)|
|Bay leaf||1 (For The Marinade)|
Stand the wiped joint in a deep dish.
Mix together the marinade ingredients and pourthem over the meat.
Leave to steep for up to 24 hours, basting frequently.
Drain the marinade off the meat and keep it to use later.
Wipe the joint and fry it until well browned in the hot oil in the uncovered pressure cooker.
Remove the meat and fry the onions, carrots and celery until brown.
Drain off any excess fat, then add the tomatoes.
Pour in the marinade, made up to 400 ml (3/4 pint) with stock.
Stand the meat on the vegetables and put on the lid.
Bring to high (15 Ib) pressure, then cook for about 40 minutes.
Reduce pressure quickly.
Put the meat and vegetables on a serving dish.
Return the cooking liquid to the heat.
Blend the flour to a smooth cream with a little cold water, stir in a little of the hot liquid, then add mixture to the cooker; bring to the boil, stirring until the gravy thickens.
Serve gravy separately.
Horseradish cream may also be served.