Ingredients
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2 tablespoons Gravox Traditional Box gravy mix
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1kg piece beef bolar blade, excess fat trimmed, cut into 5cm pieces
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1 tablespoon olive oil
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25g butter
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300g speck, rind and excess fat removed, cut into thick matchsticks
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1 carrot, peeled, coarsely chopped
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8 (about 200g) large French shallots, peeled
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8 large garlic cloves, peeled
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2 tablespoons tomato paste
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185ml (3/4 cup) red wine
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1 tablespoon fresh thyme leaves
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500g penne rigate or spiral pasta
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1 tablespoon extra virgin olive oil
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1 cup fresh continental parsley leaves
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Fresh crusty bread, to serve (optional)
Method
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1Place the gravy mix on a plate and season with pepper. Add beef and toss to coat. Heat oil in a pressure cooker over medium-high heat. Cook half the beef, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining beef.
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2Heat butter in cooker for 1 minute or until melted. Add speck, carrot, shallot and garlic. Cook, stirring, for 3 minutes or until vegetables are slightly soft. Add tomato paste and cook, stirring, for 1 minute or until aromatic.
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3Return beef to cooker and stir to combine. Add the wine and simmer for 1 minute. Stir in the thyme.
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4Cover and seal the cooker. Increase heat to high. Cook for 5-10 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 25 minutes. Release steam following manufacturer’s instructions.
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5Meanwhile, cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving 60ml (1/4 cup) of liquid. Return pasta to saucepan with reserved liquid. Add oil and parsley. Toss to combine. Season with salt and pepper.
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6Divide pasta and beef hotpot among serving bowls. Serve with bread, if desired.
Source: taste.com.au
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