Adding silverbeet in the final step of this recipe adds a healthy serve of vegies and a delicious fresh bite to this rich soup.
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Ingredients
Method
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.
Recipe is suitable to freeze before adding the silverbeet. Always check the manufacturer’s instructions before using a pressure cooker.
Note
