Beef-brisket roast braised with Merlot

1. Heat the oil to 2/3 heating level. Brown the meat on all sides for 1 minutes each and place the meat on a plate. Season well with salt and pepper.

2. Switch to setting 1/2, add the olive oil together with the onions to the and cook for 2 minutes.

3. Add the tomato purée and fry lightly with the onions.

4. Add the garlic, carrots and celeriac and cook together for a short time.

5. Douse with half of the red wine, add the rosemary and bay leaves. Reduce the liquid until it has almost completely evaporated.

6. Add the stock, remaining red wine and cider and bring to simmering point.

7. Place the joint into the sauce.

8. Close the lid and cook under pressure on setting 2 for 45 minutes.

9. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

10. As soon as the cooking time has expired, put the DUROMATIC® to one side and let it cool down until the pressure indicator is down.

11. Place the meat onto a warm serving dish and keep warm.

12. Take out the bay leaves and sprig of rosemary. Then purée with the stick blender and pour through a coarse sieve and press the vegetables through it with a soup spoon.

13. Place the pan back onto the hob and allow the sauce to reduce for a few minutes. Season to taste with salt and pepper.

1. Heat the oil to 2/3 heating level. Brown the meat on all sides for 1 minutes each and place the meat on a plate. Season well with salt and pepper.

2. Switch to setting 1/2, add the olive oil together with the onions to the and cook for 2 minutes.

3. Add the tomato purée and fry lightly with the onions.

4. Add the garlic, carrots and celeriac and cook together for a short time.

5. Douse with half of the red wine, add the rosemary and bay leaves. Reduce the liquid until it has almost completely evaporated.

6. Add the stock, remaining red wine and cider and bring to simmering point.

7. Place the joint into the sauce.

8. Close the lid and cook under pressure on setting 2 for 45 minutes.

9. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

10. As soon as the cooking time has expired, put the DUROMATIC® to one side and let it cool down until the pressure indicator is down.

11. Place the meat onto a warm serving dish and keep warm.

12. Take out the bay leaves and sprig of rosemary. Then purée with the stick blender and pour through a coarse sieve and press the vegetables through it with a soup spoon.

13. Place the pan back onto the hob and allow the sauce to reduce for a few minutes. Season to taste with salt and pepper.

1. Heat the oil to 2/3 heating level. Brown the meat on all sides for 1 minutes each and place the meat on a plate. Season well with salt and pepper.

2. Switch to setting 1/2, add the olive oil together with the onions to the and cook for 2 minutes.

3. Add the tomato purée and fry lightly with the onions.

4. Add the garlic, carrots and celeriac and cook together for a short time.

5. Douse with half of the red wine, add the rosemary and bay leaves. Reduce the liquid until it has almost completely evaporated.

6. Add the stock, remaining red wine and cider and bring to simmering point.

7. Place the joint into the sauce.

8. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

9. Place the meat onto a warm serving dish and keep warm.

10. Take out the bay leaves and sprig of rosemary. Then purée with the stick blender and pour through a coarse sieve and press the vegetables through it with a soup spoon.

11. Place the pan back onto the hob and allow the sauce to reduce for a few minutes. Season to taste with salt and pepper.