When meat falls apart with just a fork, you know something was done right. Braised beef is all about patience and deep flavor. Here’s a recipe that smells like home from the very first minute.
Productos con los que prepararla
Ingredients
- 700 g beef in cubes (such as shank, chuck, or brisket)
- 2 carrots (sliced)
- 2 medium potatoes (peeled and chopped)
- 150 g green beans (fresh or frozen, cut into pieces)
- 1 large onion (thickly sliced)
- 2 whole garlic cloves (peeled)
- 1 bay leaf
- 100 ml red wine (optional but recommended)
- Water or broth to cover (about 600–700 ml)
- Salt and pepper to taste
Instructions
- Wash, peel, and cut the vegetables. If using frozen green beans, there’s no need to defrost them beforehand.
- Place the beef, carrots, potatoes, green beans, onion, garlic, and bay leaf into the cooker. Add salt and pepper to taste.
- Pour in the red wine, then add water or broth until all ingredients are covered, without exceeding the maximum fill line.
- Close the lid, ensure the valve is in the sealed position, and select the “Beef” preset.
- When the cooking time is over, let the pressure release naturally (approximately 10–15 minutes).
- Open carefully, stir gently, and adjust seasoning if needed.
- If you want a thicker sauce, mash a small piece of potato into the liquid or let it sit uncovered for 5 minutes before serving.