This popular, tasty meal can be easily made with a Happycall vacuum pot. You can stir fry and stew all in one pot. The vacuum function helps release the full taste of the beef and red wine sauce without losing too much water. The demonstrator cooked the food for 30 minutes and then let the dish sit for 1.5 hours.
If you use a different cut of beef or another kind of meat, you may need to extend the cooking time. Cook until the meat is tender.
400g boneless beef ribs
1 medium onion
2 cloves of garlic
4 tsp black pepper
3 tsp salt
70g canned tomatoes
1 tsp of paprika
Sprig of rosemary
Sprig of thyme
2 pieces of chilli (optional)
350ml red wine
Wash and peel vegatables.
Cut beef ribs into smaller portions.
Season beef with salt and pepper and let it sit for 15-30 minutes.
Cut onion and carrot into cubes.
Tie rosemary and thyme sprigs with string. This will make it easier to take out after cooking.
Turn the heat to medium high. Add butter and wait for it to melt. Always avoid burning the pot.
Add beef ribs and wait for the outer layer to be cooked.
Remove beef with juice and set it aside.
Add more butter, onion and garlic and stir fry until you smell the rich aroma. Add carrot and stir fry for another 3 minutes.
Add canned tomatoes and wait for the mixture to boil.
Add ribs and red wine. Bring to a boil and then add cold water until all food is covered.
Add paprika, rosemary, thyme and chili.
Close and lock the lid. Turn the heat to medium and cook for 30 minutes. Then turn off the heat and let the pot sit for 1.5 hours.
If you use another kind of meat, you may need to extend the cooking time. Cook until the meat is tender.
Remember a reasonably heated cookware and heated oil (not overheating) are key.
Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.
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