1.Slice the beef into ¾ inch (2 cm) and rub salt and pepper. Cut green cabbage into 6 wedges. Peel carrot and potato and then cut into 2 pcs. Cut celery into 2 inch long.

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2.Place beef, salt, black pepper, all spice, bouquet Garni into the inner pot; bring to a boil with low to medium heat. (Cook about 10 min)

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3.Place the inner pot into Vacuum cooker for over 30 min.

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4.Add carrot, onion, celery, potato and green cabbage into inner pot; bring to a boil with medium heat. (Cook 5min)

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5.Place the inner pot back into Vacuum cooker for another 20 min.

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6.Garnish with dry parsley.

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Burner cooking time: 15 min
Vacuum cooking time: 50 min