Recipe

Pressure cooker beef and silverbeet soup

Dec 31, 1975 1:00pm
  • 45 mins cooking
  • Serves 8
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Ingredients

Pressure cooker beef and silverbeet soup
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 1/4 cup (60ml) dry red wine
  • 1 litre (4 cups) water
  • 410 gram canned crushed tomatoes
  • 500 gram piece beef skirt steak
  • 2 dried bay leaves
  • 3 medium silverbeet (swiss chard) leaves (240g), trimmed, shredded coarsely

Method

Pressure cooker beef and silverbeet soup
  • 1
    Heat oil in a 6-litre (24-cup) pressure cooker; cook onion and garlic, stirring, until onion softens. Add paste; cook, stirring, 2 minutes. Add wine; simmer, uncovered, until liquid reduces by half. Add the water, tomatoes, beef and bay leaves; secure lid. Bring cooker to high pressure according to manufacturer's instructions. Reduce heat to stabilise pressure; cook 25 minutes.
  • 2
    Release the steam pressure according to the manufacturer's instructions; remove lid. Discard bay leaves. Remove beef; when cool enough to handle, cut beef in half. Shred beef using two forks.
  • 3
    Return beef to soup with silverbeet; simmer, uncovered, until silver beet wilts. Season to taste.

Notes

Recipe is suitable to freeze before adding the silverbeet. Always check the manufacturer’s instructions before using a pressure cooker.

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