A South African staple, especially during tea time, is this custard pie with a sweet pastry crust. I received this fantastic recipe from a friend.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- ½ cup all-purpose flour for coating
- 4 pounds beef short ribs
- 2 tablespoons canola oil
- 1 cup hot water
- 2 cubes beef bouillon
- 1 (28 ounce) can diced or stewed tomatoes
- 6 medium carrots, peeled and sliced
- 2 medium onions, chopped
- 2 cloves garlic, thinly sliced
- 6 medium potatoes, peeled and cubed
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 (15 ounce) can peas, with liquid
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat.
- Place 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss until completely coated. Pour oil into the preheated pan; heat until shimmering. Shake any excess flour off ribs, then add to hot oil. Cool until brown on all sides, about 10 minutes.
- While ribs are browning, stir together 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Use tongs to remove ribs from the skillet to the pressure cooker. Seal according to manufacturer’s directions and cook for 25 minutes.
- Release pressure and open the cooker according to manufacturer’s directions. Pour in canned tomatoes, carrots, onions, and garlic. Simmer, uncovered, until vegetables are tender, about 20 minutes.
- Meanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.
- Remove ribs to a serving platter. Stir together 1 cup water and 3 tablespoons flour in a liquid measure. Stir into vegetables in the pressure cooker and cook until sauce thickens, about 5 minutes.
- Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.
Reviews
Loved it! Will definitely make again
My family loved this and it is a quick and easy weekday dinner.
Quick and easy to make since you can cut the veggies while the meat cooks in the pressure cooker. Used bell peppers instead of carrots since that’s what I had in the fridge and I think it turned out better than if I had used carrots.
Save a step, cook the meat in the pressure cooker, then remove the meat and drain on paper towles saves cleaning up time, drain cooking oil from pressure cooker and continue fllowing the recipe. Recipe is great, recipe tastes better with frozen peas in my opinion, canned frozen to each their own.
Very good recipe. I was in a pinch to make dinner tonight, so I picked this because it said Quick! I planned on making stew, so I didn’t have short ribs, I had stew meat. Also, after I dug into this recipe, I realized that I needed a pressure cooker. Oops! Well, this was still wonderful. I was relieved to find that the meat was very tender still. Something with the flour on the meat before-hand makes it better. I used red potatos because I like the result better than russets. Served oversized mugs with a crusty hard roll. Very nice recipe. Thanks!