Medium

Braised beef flank with red peppers

Name: Braised beef flank with red peppers
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1000 g Stewing beef (boneless flank in one piece); 500 g Red pepper; 240 g Spring Onion; 18 g Garlic (6 cloves); 200 g White wine (200 ml); 600 g Water (600 ml; adjust to cooker minimum); 50 g Extra virgin olive oil (25 g meat and 25 g peppers); 2 g Rosemary; 0.2 g Bay leaf (1 leaf); 3 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time1 h 55 min Preparation and possible waiting 25 min · Cooking 1 h 30 min

Preparation and possible waiting: 25 min · Cooking: 1 h 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender pressure-cooked beef, browned at the end and served with peppers and its onion sauce.

Jump to steps

25 minpreparation and possible waiting

1 h 30 mincooking

4servings

2.870 kcalwhole recipe

717 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 55 min Preparation and possible waiting 25 min · Cooking 1 h 30 min

Preparation and possible waiting: 25 min · Cooking: 1 h 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 29 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéingBakingPressure cooking

Appliances

Pressure cookerFrying panOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrateHigh in vitamin C

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the beef with salt and pepper. Brown in the open pressure cooker with 25 g oil for 8–10 minutes, turning.
Add four sliced garlic cloves and the quartered spring onions and soften for 5 minutes.
Pour in the white wine and boil for 3 minutes, scraping the base. Add 600 ml water, the bay leaf and rosemary; respect the manufacturer’s minimum liquid and maximum fill levels.
Seal and cook for 45 minutes from reaching pressure. Release naturally and check tenderness.
Cook for another 10 minutes if resistant.
Meanwhile, deseed and slice the peppers and slice the other two garlic cloves. Cook in the remaining 25 g oil with a pinch of salt in a frying pan over medium-low heat for 25–30 minutes, stirring until tender.
Remove the meat, bay and rosemary. Blend the spring onions and garlic with 200 ml cooking liquid; reduce the sauce for 5 minutes if needed.
Place the beef in a metal roasting dish and brown in an oven preheated to 220°C for 8–10 minutes. Slice and serve with the peppers, sauce and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.