Curry beef brisket rice

1. Cut the beef brisket into large pieces, use a pressure cooker to soften and set aside. Press for about 10 minutes after cooking. Cut the potatoes and carrots into the same large pieces as the beef brisket, and cut the onions into the size shown in the picture (double cuts are enough). Put the beef brisket at the bottom of the pot, spread carrot, potato, and onion pieces on top, add water (or a soup made by pressing the beef brisket) appropriately, until the water level has just soaked the beef brisket. Cover the lid and press for about 7 minutes.

2. After venting, add curry cake and cook until melted. Use medium high heat to thicken the sauce, as shown in the picture, but not too thick.