Ingredients
750g Beef short ribs or cheek
1 tbsp minced garlic
1 diced onion
1/2 tsp chili flakes
85g liver spread
1 tbsp tomato paste
3-4 bay leaves
2 chopped tomatoes
1 chopped carrot
2 peeled and quartered potatoes
1 diced bell pepper
1 beef knorr cube
Salt and black pepper to taste
Water
Instructions
Sear beef on all sides
(If not using a pressure cooker, you can directly use the stock pot)
Set aside
Using the same pot or pan, sweat out your onions and garlic with the chili flakes
Add the liver spread and allow to cook for a minute
Mix in the tomato paste and cook for another 2 minutes
(If using a pressure cooker, transfer mixture as seen in the video)
Deglaze the pan with water to get the brown bits
Dump everything into the pot and fill water to cover 3/4 of the beef
Cover with the lid
Cook for 1-1.5hrs using the pressure cooker or simmer on medium-low for 2-3hrs if using a standard stock pot
Remove from heat once the beef is fork tender
Best served with rice