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INGREDIENTS:
- Olive oil
- 1kg beef shanks
- 4 celery sticks, chopped
- 1 white onion, chopped
- 3 carrots, chopped
- 4 cloves garlic, crushed
- 1 cup white wine
- 1 cup crushed tomatoes
- Spices to season (garlic, onion, salt, black pepper)
- Parsley to garnish
METHOD:
Turn the instant pot on and set it under sauté mode. Add olive oil and brown the beef shanks then set aside
Add olive oil then chopped onions, celery, carrots and garlic and cook for a few minutes
Pour in the white wine and scrape off the brown bits stuck to the bottom of the pot using a wooden spoon. Let the wine cook until it is reduced by half.
Add crushed tomatoes and cook for like 5 minutes. Season with salt and pepper.
Add the beef shanks to the instant pot and braise on high pressure for 1 hour.
✅Tangy Baby Potato & Mustard Seed Salad
INGREDIENTS
- 1.5 Kg Baby Potatoes (Halved)
- 4 Boiled Eggs (Optional)
- 2 Packs Spring Onions (Thinly Sliced)
- 4 Leaves Mint (Finely Chopped)
- 2 Heaped Tbsp Mild Wholegrain Mustard
- 1 Tbsp Aromat
- 200ml Hellmanns Mayo
- 200ml Ordinary Mayo
- 100ml Milk
METHOD
1. In a pot cover potatoes with water and boil till soft but not too soft.
2. Drain water then season potatoes.
3. Cool completely then add spring onions, mint and dress with Mayo & Milk.
4. Gently Stir then let it rest in the fridge for 1 hour before serving.