* 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
* 10 Dried shiitake mushrooms
* 500ml hot Beef stock
* 1 bottle of robust Red wine
* 6 large cloves of Garlic, peeled
* 1 large Onion, sliced
* 2 tablespoons Tomato puree
* 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===
* 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.

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