Silverside of beef in a pressure cooker

Ingredients

2 kg (4 lb) joint of beef silverside
2 tablespoons oil
Freshly ground black pepper
4 medium carrots, peeled and sliced
3 sticks of celery, coarsely chopped
A big handful of dried shiitake mushrooms
500ml hot beef stock
1 bottle of robust red wine
6 large cloves of garlic, peeled
1 large onion, sliced
1-2 tablespoons tomato puréé
A squeeze of lemon juice
3 tablespoons Worcestershire sauce
1 Bouquet garni - made up from what was in the garden at the time: sage, rosemary, parsley, cutting celery, bay leaves.

Method

Preheat the slow cooker for a few minutes.

Pat the joint dry and cover with a good grind of black pepper
Leaving the netting on the joint, heat the oil in a frying pan and sear the meat for about 3 minutes on each side.
Chop the dried mushrooms into quarters
Add the carrots, onions, garlic, mushrooms to the pressure cooker and sit the seared meat on top, jiggle it around a little if you need more room.
Deglaze the meat pan with a little red wine and add that to the mix.
Pour over the remaining red wine, [beef stock]], Worcestershire sauce and tomato purée and mix well.
Fit the lid, bring up to pressure and cook on high pressure for 3 hours.
Depressurise naturally
Remove the silverside from the pressure cooker and allow to rest, under tented foil for 15 minutes.
Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a food processor and blend to make a gravy.
Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of yellow cornmeal if it needs thickening. Bring back to the boil, uncovered, for a short while to thicken when ready to serve.
Slice the silverside, reheat the gravy and serve.