1 kg. (2 pounds) beef shoulder roast, cubed or Ossobuco
2 Tbsp. olive oil
2 large onions, sliced into semi-circles
7-8 garlic cloves, crushed
250 gr. fresh mushrooms (Champignon, Portabella, or a mixture), halved
¼ cup Teriyake sauce
¼ cup Balsamic vinegar
2 Tbsp. brown sugar (or silan – date honey)
Salt and pepper to season
In a pressure cooker, brown beef in olive oil on all sides.
Remove the beef from the pot.
Add the onion and sauté until translucent, while lightly scraping bottom of pot.
Add crushed garlic and lightly sauté.
Return browned beef with juices to pot and stir.
Add the mushrooms and stir.
Add Teriyake sauce, Balsamic vinegar, sugar and pepper, and warm water to cover the beef up to ½ its height.
Close the pressure cooker and leave the valve open.
Bring to a boil until steam comes out of the valve, then close the valve.
Continue on high heat until steam comes out again.
Move to low heat and cook for 1 hour.
If you don’t have a pressure cooker: cover pot with lid and bring to a boil.
Move to low heat and cook for 2 hours, stirring once in a while.
When ready, season with salt to taste.