Recipes continued
Family Beef Casserole with Semi Dried Tomatoes
Serves
2 kg chuck or round steak, diced ½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed, peeled and left whole
3 cloves garlic, crushed
3 carrots, diced
4 celery stalks, sliced ¹/³ cup tomato paste ½ cup red wine
1 cup semi dried tomatoes
2 tablespoons chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour. Heat half the oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
2.Heat remaining oil and cook onion and garlic for
3.Add wine and allow alcohol to evaporate and liquid to reduce slightly.
4.Place vegetables and remaining ingredients in slow cooker. Stir through. Cover and cook on HIGH
5.Season to taste and serve hot with mashed potatoes or thick sliced Italian bread.
Beef Brisket with Vegetables
Serves
1 large carrot, cut into matchsticks
2 large potatoes, diced 1.5kg rolled beef brisket
¼cup seasoned flour 2 tablespoons olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
1 cup tomato passata
1 cup beef stock
2 bay leaves
10 thyme sprigs
salt and freshly ground black pepper
1.Place carrot and potatoes in base of slow cooker.
1.Dust beef in flour, shaking off excess flour.
2.Heat half the oil in a large
3.Heat remaining oil and cook onion for
4.Cover and cook on HIGH 4-5 hours or LOW 6-8 hours.
5.Transfer meat to a plate, cover with foil and stand for 10 minutes before slicing.
6.Using a large spoon, skim any fat from the top.
7.Serve beef with vegetables and sauce.
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