4 tablespoons of olive oil
750g of beef rump
2 finely chopped onions
2 cloves of garlic, minced
2 cups of beef broth
1 cup of dry red wine
Salt to taste
20 pre-cooked and buttered potatoes
2 pre-cooked and buttered turnips
3 tablespoons of butter
1 hand of blanched broccoli
For serving
1 tablespoon of chopped fresh parsley
4 tablespoons of olive oil
750g of beef rump
2 finely chopped onions
2 cloves of garlic, minced
2 cups of beef broth
1 cup of dry red wine
Salt to taste
20 pre-cooked and buttered potatoes
2 pre-cooked and buttered turnips
3 tablespoons of butter
1 hand of blanched broccoli
For serving
1 tablespoon of chopped fresh parsley
1
In a pressure cooker, heat the olive oil and brown the beef on all sides
Add the onions, garlic, and beef broth; stir to combine
Then add the red wine and salt; bring to a boil
Simmer for 25 minutes or until the beef is tender
Check if the beef is fall-apart tender
Add the potatoes, turnips, butter, and broccoli
2
Bring the cooker back up to heat without applying pressure; cook the vegetables
Serve the beef with the cooked vegetables, the pan juices, and a sprinkle of parsley.