Our favourite cut in England was shin of beef, something which nobody else bothered to buy and we treat most French beef the same way ie. use our trusty pressure cooker. Usually longer than the instructions say. 45 minutes gives meat so tender and tasty that it falls to pieces so about 40 minutes makes for a superb meat pie. Our most popular meals with our return guests are our oxtail stew and neck of lamb stew (Lancashire hotpot?). It also comes out for globe artichokes, 18 minutes well cooked, spare ribs before roasting and for making all sorts of excellent soups. We actually have three pressure cookers just in case one breaks down. Give one a try.