Method

1. Heat the oil in a large pressure cooker over medium high heat.

2. Sprinkle the beef all over with salt and pepper.

3. Add the beef to the pot and cook until brown all over, about 12 minutes. Transfer the beef to a plate.

4. Reduce the heat to medium and add the shallots to the pot.

5. Sauté until the shallots are golden, about 2 minutes.

6. Add the carrots, celery, and garlic and sauté for 3 minutes.

7. Add the wine and vinegar and simmer until the liquids are reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.

8. Stir in the beef stock, thyme, rosemary, bay leaves, and juniper berries. Return the beef to the pot.

9. Place the lid on the pressure cooker and raise the heat to medium high until pressure starts to build in the cooker.

10. Once the cooker has reached desired pressure, reduce heat to medium or low, just enough to maintain steady pressure.

11. Braise until the beef falls apart with a fork, about one to one and a half hours.

12. Turn the heat on the pressure cooker off and carefully release the pressure from within the cooker by slightly lifting the ‘pressure limiting valve’. (NOTE: This will create a large amount of steam, be careful as the steam can burn you.)

13. After all pressure has been removed from the cooker, wait for the ‘safety open-preventing’ valve to release before trying to remove the lid. Let the beef rest uncovered in the braising liquid for 15 minutes.

14. Transfer the beef to a carving board and cut into thick slices or pull the beef apart into large chunks.

15. Arrange the beef on a platter, spoon some braising juices over the beef, and serve.