From my kitchen: Bean and brisket stew

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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 recipe, you will get a very watery stew (between soup and a proper stew). What I do is, first, take out the meat and keep it on the side for cutting into portions. Then, with a ladle spoon, I remove the rest of the ingredients, being careful to leave most of the watery sauce in the cooker. I leave enough ingredients in the cooker to use as a soup, then keep it in the refrigerator and serve it on a different day.

Serve accompanied by a good chunk of sourdough bread, rice or boiled potatoes (you can cook them directly in the stew, just add them together with the kale, beans and carrots).

Final note: follow your pressure cooker instructions. In particular, they should explain what you should do to "bring the pressure to high", "release the steam" and "reduce the pressure slowly".

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