Beef stew with cabbage and root vegetables in a slow cooker

Ingredients:

• 1 piece of beef brisket weighing 2 kg, washed
• 1 large onion, cut into 1cm thick wedges.
• 3 sprigs of fresh thyme
• 3 peeled cloves of garlic
• 3 tbsp. pickling seasoning
• 3 tbsp (45 g) butter
• 1 rutabaga, peeled and cut into 2.5cm pieces.
• 2 leeks, white and light green parts only, halved, washed and cut into 2.5cm pieces.
• 4 carrots, cut into 5cm pieces.
• 1 small head of white cabbage with stalk, cut into large pieces
• 1/4 cup fresh parsley leaves, chopped
• Sour cream, horseradish and whole grain mustard, for serving
• Special equipment: multicooker

Preparation:

1. Place the onion, thyme, garlic, pickling spices, brisket, and 6 cups of water in the slow cooker. Follow the manufacturer's instructions, close the lid, and prepare the slow cooker for use.
2. Set the pressure cooker to high pressure and cook for 85 minutes. Follow the manufacturer's instructions for a quick release, wait for the quick release cycle to complete, then remove the meat and set aside. Strain the liquid through a fine sieve into a bowl and return 2 cups of the mixture to the slow cooker, adding the butter.
3. Place the rutabaga, leek, carrot, and cabbage in the slow cooker. Close the lid and cook on high pressure for 4 minutes. Release the pressure. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with parsley, and serve with sour cream, horseradish, and mustard.