Beef en Daube
By Breville
Images
Serves
Makes 6 servings
Ingredients
- 1½kg chuck steak, cut into 3cm cubes
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 (750ml) bottle dry white wine
- 2 tablespoons Dijon mustard
- 400g can peeled plum tomatoes in juice
- 2 garlic cloves, halved
- 1 bouquet garni (bay leaf, fresh thyme, flat leaf parsley tied together with twine)
- Chopped flat leaf parsley, for garnish
PRESSURE COOK: 80kPa / 30 min / Auto Quick
Procedure
In a large bowl, toss the beef with the salt and pepper to coat evenly.
Select SEAR and preheat the cooking bowl. Heat the olive oil until shimmering then add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.
Add the onions and cook until softened, about 5 minutes. Add the white wine and bring to a simmer, stirring to scrape up the browned bits. Cook until reduced by almost half, 5 to 7 minutes.
Whisk in the Dijon mustard. Return the beef and its juices to the cooking bowl, along with the tomatoes, garlic and bouquet garni.
Select PRESSURE COOK or SLOW COOK CASSEROLE.
When cooking has completed, open the lid and transfer the beef, tomatoes and onions to a serving bowl. Select REDUCE and desired heat level. Skim any fat off the top and cook until sauce thickens to desired consistency, about 5 minutes.
Pour the sauce over the beef, top with chopped flat leaf parsley and serve immediately.
Select SEAR and preheat the cooking bowl. Heat the olive oil until shimmering then add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.
Add the onions and cook until softened, about 5 minutes. Add the white wine and bring to a simmer, stirring to scrape up the browned bits. Cook until reduced by almost half, 5 to 7 minutes.
Whisk in the Dijon mustard. Return the beef and its juices to the cooking bowl, along with the tomatoes, garlic and bouquet garni.
Select PRESSURE COOK or SLOW COOK CASSEROLE.
When cooking has completed, open the lid and transfer the beef, tomatoes and onions to a serving bowl. Select REDUCE and desired heat level. Skim any fat off the top and cook until sauce thickens to desired consistency, about 5 minutes.
Pour the sauce over the beef, top with chopped flat leaf parsley and serve immediately.
Beef en Daube
By Breville
Serves
Makes 6 servings
Ingredients
- 1½kg chuck steak, cut into 3cm cubes
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 (750ml) bottle dry white wine
- 2 tablespoons Dijon mustard
- 400g can peeled plum tomatoes in juice
- 2 garlic cloves, halved
- 1 bouquet garni (bay leaf, fresh thyme, flat leaf parsley tied together with twine)
- Chopped flat leaf parsley, for garnish
PRESSURE COOK: 80kPa / 30 min / Auto Quick
Procedure
In a large bowl, toss the beef with the salt and pepper to coat evenly.
Select SEAR and preheat the cooking bowl. Heat the olive oil until shimmering then add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.
Add the onions and cook until softened, about 5 minutes. Add the white wine and bring to a simmer, stirring to scrape up the browned bits. Cook until reduced by almost half, 5 to 7 minutes.
Whisk in the Dijon mustard. Return the beef and its juices to the cooking bowl, along with the tomatoes, garlic and bouquet garni.
Select PRESSURE COOK or SLOW COOK CASSEROLE.
When cooking has completed, open the lid and transfer the beef, tomatoes and onions to a serving bowl. Select REDUCE and desired heat level. Skim any fat off the top and cook until sauce thickens to desired consistency, about 5 minutes.
Pour the sauce over the beef, top with chopped flat leaf parsley and serve immediately.
Select SEAR and preheat the cooking bowl. Heat the olive oil until shimmering then add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.
Add the onions and cook until softened, about 5 minutes. Add the white wine and bring to a simmer, stirring to scrape up the browned bits. Cook until reduced by almost half, 5 to 7 minutes.
Whisk in the Dijon mustard. Return the beef and its juices to the cooking bowl, along with the tomatoes, garlic and bouquet garni.
Select PRESSURE COOK or SLOW COOK CASSEROLE.
When cooking has completed, open the lid and transfer the beef, tomatoes and onions to a serving bowl. Select REDUCE and desired heat level. Skim any fat off the top and cook until sauce thickens to desired consistency, about 5 minutes.
Pour the sauce over the beef, top with chopped flat leaf parsley and serve immediately.