Rump tail in pressure cooker with tomato sauce and mushrooms

The succulent rump tail cooked in the pressure cooker, combined with a rich tomato and mushroom sauce, creates a dish that will delight your palate and warm your heart.

Ingredients:

• 1 piece of rump tail PUL
• 2 large onions sliced
• 2 diced tomatoes
• 1 cup cherry tomatoes
• 1 cup Paris mushrooms
• Parsley to taste
• Salt and pepper to taste

Instructions:

In a medium pressure cooker, mix the onion, tomato, and mushrooms and season with a little salt and pepper.

Season the rump tail with salt (you can season it 3 hours before cooking, so the salt penetrates the meat well).

Place the rump tail on top of the mixture in the pressure cooker, cover it, and bring it to the heat.

Once it reaches pressure, reduce the heat to low and cook for 1 hour.

After 1 hour, take the pressure cooker to the sink and run cold water over it to release the pressure.

Place the rump tail on a serving dish with the onion broth and mushrooms and bake for about 20 minutes at 180 degrees Celsius.

Remove from the oven, slice, and pour the broth on top.