Slow cooked beef
It’s the season for slow cooked beef. Let the slow cooker do the work for you and wow your family and friends with this super simple slow cooked beef. Our recipe includes cooking instructions for different cuts of beef, so you can choose a cut that fits your budget.
Ingredients
Method
Ingredients
- 1kg beef brisket, topside, chuck or blade steak
- Salt and pepper
- 2 carrots, cut into chunks
- 2 onions, cut into wedges
- 4 cloves garlic
- Large handful herbs (such as rosemary, thyme or sage sprigs)
- 3 cups beef stock
- 3 Tbsp cornflour, mixed with ¼ cup water
- Optional: premade spice mix of your choice
Method
For brisket or topside
- Dice the beef and season with salt and pepper. Sear the beef in a large frying pan with a drizzle of oil over medium-high heat for a few minutes on each side or until browned.
- Transfer the beef to a slow cooker. Add carrots, onion, garlic, herbs and beef stock. Stir to combine, then cook on high for 4-5 hours or until the beef is tender and falls apart with a fork.
For chuck or blade steak
- Season the steaks with salt and pepper. Sear the beef in a large frying pan over high heat with a drizzle of oil for a few minutes on each side or until golden brown.
- Transfer the beef to a slow cooker. Add carrots, onion, garlic, herbs and beef stock. Stir to combine, then cook on high for 6-7 hours or until the beef is tender and falls apart with a fork.
To make gravy:
- Transfer the beef and vegetables to a plate or platter, cover and set aside.
- Pour the remaining liquid from the slow cooker in a medium saucepan, skim off any fat.
- Add the cornflour mixture, then bring to a simmer over medium-high heat. Cook for 20 minutes or until it has thickened and reduced by a quarter. Season to taste with salt and pepper.
- Shred the beef, then toss through the gravy and serve with the vegetables.