Peel and cut the Mountain Yam (1) unto medium dice.
Peel and cut the Carrot (2) into medium dice.
Cube the Beef Brisket (5.5 pound).
Place the cubed brisket into a large bowl. Wash away the blood with cold water. Rinse a couple times before draining the meat.
Toss the cubed brisket with the Campbell's Oxtail Soup (10.75 ounce), Campbell's® Chicken Stock (3 tablespoon), Soy Sauce (2 teaspoon), Ground Black Pepper (1 teaspoon) and Granulated Sugar (1 1/2 teaspoon).
Add the brisket to a pressure cooker. Lock the top on, and heat over a high heat. Once it seals, and the top starts whistling, turn the heat down and cook over a low heat for 25 minutes.
Release the pressure, and add in the diced yams and carrot. Cover and cook for an additional 5 minutes. Then release the pressure for the final time and plate.