Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender. Carefully remove the brisket to a board, then slice up and serve warm with Yorkie's and steamed greens.
Place beef in a large resealable bowl; add wine, oil and seasonings. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
Remove with a slotted spoon; drain on paper towels. Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender.
Nutrition Facts 2/3 cup beef mixture (calculated without noodles): 289 calories, 15g fat (5g saturated fat), 77 mg cholesterol, 350 mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges : 3 lean meat, 1-1/2 fat, 1 vegetable.
800 g lean stewing beef 2 tablespoons plain flour olive oil 2 cloves of garlic 1 handful of shallots 2 sticks of celery 4 carrots ½ a bunch of fresh thyme, (15g) 4 ripe vine tomatoes 150 ml red wine 500 ml organic beef stock 2 fresh bay leaves Worcestershire sauce Dice the beef into 1 cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered.
Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over.
Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened. Return the beef to the pan, then stir through the tomatoes and wine.
Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
Cheaper cuts of meat are all the rage in top restaurants right now, and a slow cooker makes it so easy to do it at home. Oxtail, shoulders, brisket, shin, chuck; when cooked properly these can be some of the best bits of the animal, and with a little time they can easily become the most delicious.
Grab some classic stewing beef like shin or chuck, add everything to the pot, whack on the lid, turn it on and leave to cook. We’ll often whack up the cooker to high and cook for 4 hours or so to speed things up and it turns out perfectly well.
Let all those ingredients get to know each other, add a little cream and fresh herbs right at the end, and enjoy! If it’s particularly thin, grab some corn flour right at the end of cooking to thicken it up, or reduce it down in another pan before serving.
And for more great ideas for hearty, warming meals, check out our top 14 soups and stews below. Slow cooking is the perfect way to cut prepping time and make simple ingredients really sing.
Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using). Bring back to the boil, season, then reduce the heat to the lowest setting.
Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through.
Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
A little pinch of salt and add to this a little parsley. They're sweet, they're crunchy and then just make a point of dressing it.
300 grams of mixed mushrooms in here you can tear them, quarter them, half them. Two to four cloves of garlic, put it in with the skin.
We carry on tossing pull aside some of that lovely pickle I want to grab two-thirds of it. Squeeze out the excess water and then just sprinkle it in.
I'm gonna just slice the steaks about a centimeter thick and then I'm going to hit up this board with seasoning. This is going to coat and stick to all the steak.
Grab a little bowl and for a little moment in time, I'm just going to get rid of these mushrooms and those onions, okay. So we go back into the pan with olive oil, a couple of tablespoons, we start distributing the steak.
Prime cuts of meat are there to be fried or grilled. You know you can really sear the steak instead of boil it, and then we go in with a good swig of brandy and flame it.
You don't have to set light to it, it just burns away the alcohol anyway as soon as that subsides, we go back in with the mushrooms, so exciting! At this stage, we let that just boil for that short amount of time.