Beef & Red Wine Hotpot With Parsley Pasta

By Tracey Meharg

Cooking Beef & red wine hotpot with parsley pasta step by step details? If you are looking cooking tips for Beef & red wine hotpot with parsley pasta you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

With the help of a pressure cooker, youll be rewarded with a rich red wine sauce and beef so tender itll cut like butter.

All you have to do is throw all your ingredients of Beef & Red Wine Hotpot With Parsley Pasta

  1. 2 tablespoons Gravox Traditional Box gravy mix
  2. 1kg piece beef bolar blade, excess fat trimmed, cut into 5cm pieces
  3. 1 tablespoon olive oil
  4. 25g butter
  5. 300g speck, rind and excess fat removed, cut into thick matchsticks
  6. 1 carrot, peeled, coarsely chopped
  7. 8 (about 200g) large French shallots, peeled
  8. 8 large garlic cloves, peeled
  9. 2 tablespoons tomato paste
  10. 185ml (3/4 cup) red wine
  11. 1 tablespoon fresh thyme leaves
  12. 500g penne rigate or spiral pasta
  13. 1 tablespoon extra virgin olive oil
  14. 1 cup fresh continental parsley leaves
  15. Fresh crusty bread, to serve (optional)

The instruction how to make Beef & Red Wine Hotpot With Parsley Pasta

  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 manufacturers 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.

Nutritions of Beef & Red Wine Hotpot With Parsley Pasta

fatContent: 1124.495 calories
saturatedFatContent: 41 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 97 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 82 grams protein
sodiumContent: 213 milligrams cholesterol

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