Beef & red wine hotpot with parsley pasta


Beef & red wine hotpot with parsley pasta

Prep Time: 15 Mins Cooking Time: 50 Mins Total Time: 1 Hour 5 Mins


  • 2 tbs Gravox Traditional Box gravy mix
  • 1kg piece beef bolar blade, excess fat trimmed, cut into 5cm pieces
  • 1 tbs olive oil
  • 25g butter
  • 300g speck, rind and excess fat removed, cut into thick matchsticks
  • 1 carrot, peeled, coarsely chopped
  • 8 (about 200g) large French shallots, peeled
  • 8 large garlic cloves, peeled
  • 2 tbs tomato paste
  • 185ml (3/4 cup) red wine
  • 1 tbs fresh thyme leaves
  • 500g dried penne or spiral pasta
  • 1 tbs extra virgin olive oil
  • 1 cup fresh continental parsley leaves
  • Fresh crusty bread, to serve (optional)


  1. Place the gravy mix on a plate and season with pepper. Add beef and toss to coat. Heat oil in a pressure cooker over medium-high heat. Cook half the beef, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining beef.
  2. Heat butter in cooker for 1 minute or until melted. Add speck, carrot, shallot and garlic. Cook, stirring, for 3 minutes or until vegetables are slightly soft. Add tomato paste and cook, stirring, for 1 minute or until aromatic.
  3. Return beef to cooker and stir to combine. Add the wine and simmer for 1 minute. Stir in the thyme.
  4. Cover and seal the cooker. Increase heat to high. Cook for 5-10 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 25 minutes. Release steam following manufacturer’s instructions.
  5. Meanwhile, cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving 60ml (1/4 cup) of liquid. Return pasta to saucepan with reserved liquid. Add oil and parsley. Toss to combine. Season with salt and pepper.
  6. Divide pasta and beef hotpot among serving bowls. Serve with bread, if desired.