One-pan Spanish beef with vegetable puree

One-pan Spanish beef with vegetable puree


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About this recipe: This all-in-one Spanish meal couldn't be easier. Use your pressure cooker for a quick meal in minutes that tastes slow-cooked!

Luis Luna

Serves: 6 

  • 1.5kg rolled joint of beef, topside or silverside
  • salt to taste
  • 50ml olive oil
  • 2 bay leaves
  • 4 cloves garlic, chopped
  • 4 carrots, chopped
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 1 small glass brandy

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Salt the beef all over and set aside.
  2. Heat the olive oil in a large pressure cooker. Cook the bay leaves in the oil for a minute, then add the garlic. Cook until fragrant, a couple of minutes, then remove.
  3. Add the beef to the hot oil and brown on all sides, turning occasionally. Remove from pan and set aside.
  4. Add the onions to the oil and cook until soft and translucent. Add the carrots and cook for 5 minutes more. Add the tomatoes and cook for a further 5 minutes, stirring constantly.
  5. Add the bay leaves, garlic and beef back to the pan. Add the brandy and a glass of water (about 200ml). Cover, bring to pressure and cook for 30 minutes.
  6. Once no longer under pressure, uncover and remove the beef. Using a hand-held blender, puree the vegetable mixture until smooth. Continue to simmer to thicken the puree.
  7. Let the beef rest for 10 minutes before slicing. Slice the beef and serve topped with the vegetable puree. Add a couple of jarred roasted red peppers to garnish, if desired.

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