BEEF BOURGUIGNON
INGREDIENTS (SERVES 4)500g beef, diced
2 handfuls of tortiglioni pasta 2 tbs flour 2 tsp cracked pepper salt, to season 1 thick piece of speck, diced 2 carrots, large chunks 6 mushrooms, halved 4 shallots, whole garlic infused canola oil 2 leek sticks, sliced 1 garlic clove, finely diced 2 glasses of red wine 2 cups beef stock few bay leaves few sprigs of thyme few sprigs of rosemary small handful of parsley, to garnish |
DIRECTIONSIn a snap lock bag add the beef, flour, cracked pepper and a pinch of salt. Seal the bag and shake well. Turn your pressure cooker on, drizzle with oil, add the beef and cook until caramelised. Once cooked transfer to a bowl and set aside.
While the pressure cooker is still hot add the speck, carrots, mushrooms, shallots and drizzle with oil. Once the veggies are soft add the leek and garlic. De-glaze the pot with red wine, let it simmer for 2 minutes then add the stock and beef can go back in. Lastly add the bay leaves, thyme and rosemary. Put the lid on and turn the pressure on a low heat. Check your liquid is bubbling and add the pasta and let it simmer for 12 minutes with the lid off. Garnish with fresh parsley and serve. |
