Slow Cooker Braised Silverside of Beef
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 4.95 a kilo.
  • 3 with plenty left for a pie the next day)
  • 1 tbsp sunflower oil
  • 1 kg piece
  • 100 ml beef stock
  • 100 ml Shiraz red wine
  • 2 bay leaves
  • 1 large onion
  • 2 garlic cloves
  • 1 carrot
  • 1. Into the slow cooker , add all the ingredients except for the oil and the beef.
  • 2. Take a non
  • 3. Place the beef carefully into the stock in the slow cooker.
  • 5. Once the cooking time is up, remove the beef and cover in tin foil.
  • 6. In the meantime, drain the cooking liquor through a sieve into a saucepan to make the gravy.
  • 8. Once the gravy achieves the desired consistency, carve the meat and serve.

Instructions

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