Heat 3 tablespoons of oil in a pressure cooker and brown two cloves of peeled garlic. Add the meat and brown it, turning the pieces so they obtain a uniform colour.
Spread 2 tablespoons of mustard on the meat; season with salt and pepper and add a few sprigs of fresh thyme. Add the reconstituted brown stock (50 for each ½ litre of water) until the meat is half covered.
Close the pressure cooker and cook for 20 minutes from the moment in which it is pressurised.
Open the cooker, let the sauce thicken at high heat for 5 minutes, then serve the meat covered with the sauce.
Garnish with additional thyme.
Ingredients for 4 people:
