Wednesday, May 22, 2013

Slow Cooked Pepper & Red Wine Roast Beef

I recently bought a slow cooker, mainly for the purpose of making bone broths.  Though as I found out, you can also make really lovely "roasts" in it.  The beef just falls apart.  Below is the recipe we used to make dinner last night.  We had this with some roast potato, pumpkin, beetroot and carrot, as well as steamed green beans and broccoli.   

1-2kg beef roast (I used a 1.3kg grassfed topside roast)
1 cup water
1 cup preservative free red wine (I used Settlers Ridge brand)
1 onion, peeled and coarsely chopped
2 garlic cloves, peeled
A few whole peppercorns
Sprinkle of Herbamare

Juices from roasting dish/slow cooker
2 tbsp gluten-free cornflour
Splash of tamari sauce

1.  Into a slow cooker, add the meat, water, wine, onion, garlic, peppercorns and Herbamare.  Cook on "low" setting for around 8 hours, turning the meat over a couple of times if possible.  If you don't have a slow cooker, you can do this in an oven - just preheat the oven to 150 degrees and add your ingredients to a roasting dish, cover with alfoil and cook for 2.5-3 hours.

2.  If having with roast veggies, pop these into the oven at the appropriate time. 

3.  Once the roast is done, set it aside to rest while you make the gravy.  Add the juices from the roasting dish or slow cooker to a small pot.  Whisk on a low heat as you add in the cornflour mixed in with some water, and also add the tamari.  Whisk for a couple of minutes or until thickened.

(To make gravy in Thermomix, add the pan juices with the garlic and onion bits, add cornflour and tamari and cook for around 3-4 minutes/100deg/sp5 or until thickened slightly).

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