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Beef & red wine hotpot with parsley pasta

  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings

Ingredients

  • 2 tablespoons Gravox Traditional Box gravy mix
  • 1kg piece beef bolar blade, excess fat trimmed, cut into 5cm pieces
  • 1 tablespoon olive oil
  • 25g butter
  • 300g speck, rind and excess fat removed, cut into thick matchsticks
  • 1 carrot, peeled, coarsely chopped
  • 8 (about 200g) large French shallots, peeled
  • 8 large garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 185ml (3/4 cup) red wine
  • 1 tablespoon fresh thyme leaves
  • 500g penne rigate or spiral pasta
  • 1 tablespoon extra virgin olive oil
  • 1 cup fresh continental parsley leaves
  • Fresh crusty bread, to serve (optional)

Method

  • 1
    Place 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.
  • 2
    Heat 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.
  • 3
    Return beef to cooker and stir to combine. Add the wine and simmer for 1 minute. Stir in the thyme.
  • 4
    Cover 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.
  • 5
    Meanwhile, 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.
  • 6
    Divide pasta and beef hotpot among serving bowls. Serve with bread, if desired.

Source: taste.com.au

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