Tomato Curry Beef Brisket Bento

Steps

1. 1
   Cut the potatoes and tomatoes into evenly sized pieces. Garlic doesn't need to be finely chopped. Cut the beef brisket slightly larger than the desired final size since it will shrink during cooking.
2. 2
   Sear the beef pieces in a hot pan, seasoning with a bit of salt so the meat absorbs some basic flavor and develops a light char for extra aroma. A little charring is fine and actually enhances the dish.
3. 3
   Place the potatoes, tomatoes, onion, garlic, and ginger into the pressure cooker without pre-frying them.
4. 4
   Add the seared beef (along with the flavorful browned bits) into the pressure cooker. Optionally add wine or chili for extra flavor, then pour in water until it just covers the ingredients.
5. 5
   Cover and cook everything under pressure, allowing the ingredients to become tender and flavorful. There's no need to season heavily with salt beforehand, since the curry roux itself is already salty.
6. 6
   After releasing the pressure and opening the lid, taste the broth first, then add the pre-cut curry roux pieces. Stir gently over low heat until fully melted and the sauce thickens.
7. 7
   Optionally stir in carrots or a small amount of curry powder for extra flavor and color, mixing well.
8. 8
   If you prefer more tender meat, let the pot sit covered a bit longer before releasing the pressure so the meat continues to soften. Serve immediately, or refrigerate overnight for even better melded flavor the next day.