I have already written a recipe for a brisket stew , but, trust me, if that one was delicious, this one is divine. You will not believe the taste of the sauce! 1 portion of beef brisket (about 1Kg); 250g of pre-soaked red kidney beans; 3 carrots, peeled and sliced; 1 packet of chopped kale (about 150g); 2 onions, peeled and sliced; 5 garlic cloves, peeled and sliced; 1 teaspoon of dried herb mix (sage, thyme, oregano, rosemary, etc); Salt, pepper and chilli powder; Olive oil; 1 cup of red wine. Add enough olive oil to the pressure cooker to cover the bottom. Heat it and brown the brisket. Add 1 cup of water and the wine, herbs and spices. Close the lid and bring the pressure to high. Cook for 1 hour. During that time, regularly check the pressure remains on high. You may need to turn the heat up or down. Release the steam and add all the other ingredients. Close the lid and bring the pressure to high again. Cook for 15 min more. Reduce the pressure slowly. Following this...