2 medium onions, cut into chunks (200 g)
5 garlic cloves
1 tablespoon of ground cumin
1 teaspoon of salt
1/2 teaspoon of black pepper
1 medium carrot, cut into chunks (120 g)
2 cups of dry white wine (480 ml)
1/4 cup of olive oil (60 ml)
1.6 kg of beef shank, cleaned and trimmed
2 cups of water (480 ml)
2 medium onions, cut into chunks (200 g)
5 garlic cloves
1 tablespoon of ground cumin
1 teaspoon of salt
1/2 teaspoon of black pepper
1 medium carrot, cut into chunks (120 g)
2 cups of dry white wine (480 ml)
1/4 cup of olive oil (60 ml)
1.6 kg of beef shank, cleaned and trimmed
2 cups of water (480 ml)
Blend the onion, garlic, cumin, salt, black pepper, carrot, and white wine in a blender. Reserve
Heat the olive oil in a large pressure cooker over high heat
Add the beef and sear, stirring occasionally, until browned on all sides and the liquid has evaporated at the bottom of the cooker
Add the reserved seasonings and water and stir
When boiling, reduce the heat, cover, and cook for about 1 hour and 40 minutes or until the beef is tender and the sauce has thickened
Turn off the heat, let the pressure release naturally, and remove the lid from the cooker
Serve immediately, sliced
If preferred, refrigerate for up to four days in a sealed container and reheat when serving
583 calories per serving
Note: To freeze, cool completely, slice the beef, and place it in an airtight container
Defrost overnight in the refrigerator and reheat when serving.
