Braised beef flank with red peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 115 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 29 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Stewing beef boneless flank in one piece 1000 g
- Red pepper 500 g
- Spring Onion 240 g
- Garlic 6 cloves 18 g
- White wine 200 ml 200 g
- Water 600 ml; adjust to cooker minimum 600 g
- Extra virgin olive oil 25 g meat and 25 g peppers 50 g
- Rosemary 2 g
- Bay leaf 1 leaf 0.2 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 3 g
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Method
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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.
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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.
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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.
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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.
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