1.6 - 1.8 kg
beef blade slices, bone in olive oil 2 onions, coarsely chopped150 g streaky bacon, coarsely sliced2 large carrots, thinly sliced 4 large celery sticks, thinly sliced250 g large brown mushrooms, coarsely chopped1 x 35 g sachet of concentrated wet beef stock 30 - 50 g tomato paste250 ml good dry red wine2 - 3 bay leaves (or to taste)4 - 6 large cloves of garlic, chopped coarsely (or to taste)2 beef stock cubes, crumbled4 - 6 large thyme stalks250 g baby onions, kept whole 250 g white button mushrooms, kept whole45 - 65 ml melted butter45 - 65 ml Sasko Cake Floursalt and freshly-milled black pepper, to tastechopped thyme (optional)90 ml Italian parsley or basil, finely chopped Italian parsley or whole basil Chef's hint: You can use beef shin meat as a superb alternative. It has loads of connective tissue and just enough marbled fat to ensure moisture, flavour and taste. Since this recipe is somewhat of a ritual, make double the quantities. It will not be wasted over those long, cold, winter weekend days - promise! For a change, crown the stew with delicious dumplings towards the end of the cooking time.
Now you are ready for the slow cooker. Thats it, the very best Oxtail stew I have ever eaten. 2 cubes beef stock. Toss all from the pot into the slow cooker, crumble up the beef stock, add the soup powder, and 1/2 water, put the lid on and cook on low for 10 to 12 hours. Once cooked, switch off your slow cooker until about 2 to 3 hours before your meal. 2 cubes beef stock
700g boneless beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces. 1 Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker. 2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. 0000 SLOW COOKER SIMPLE BEEF BOURGUIGNONNE. 700g boneless beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces. 1 Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker. 2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender
Slow Cooked Beef Brisket with Elderberry Glaze and Port Jus. with root vegetables and a glug of ruby port wine, the brisket cooked away merrily in the slow cooker whilst we went out for a walk on the beach, and we were met by a fruity aroma when we got home, absolute bliss
If I had to pick a favourite cut of beef, it would simply have to be short ribs. The perfect marriage between meat, bone and fat, short rib is my go-to cut of beef for whenever I am doing a long braise, as it is perfectly suited to being cooked for extended periods
Add the garlic and the beef mince, and fry until the beef is cooked and no longer pink. Beef Mince Empanadas Print Cook time 30 mins Total time 30 mins Author. 3 tbsp olive oil 1 onion, chopped 1 red pepper (bell pepper), chopped 1 clove garlic, crushed 500g beef mince 1½ tsp cumin 1½ tsp paprika 1 tsp chilli flakes ½ tsp white pepper ½ tsp salt For the Dough 180g (3/4 cup) butter, cubed 250ml (1 cup) boiling water 2 tsp salt 2¾ cups flour Instructions For the dough In a mixing bowl, add the boiling water and butter and allow the butter to melt. 500g beef mince
beefbeef mince cheddar mozzarella pasta pasta bake spinach. In situations like these (rainy weather and serious series-ing) I call on my good friend pasta to nourish me, comfort me and be the starchy carrier of beef mince, spinach and a creamy white sauce