Monday, 17 October 2011
Slow cooker beef
640g beef brisket
3 onions, peeled and quartered
100ml red wine
salt and pepper
Having cooked chicken pieces in the slow cooker many times, the method used for them was used. That is, unwrapped the meat, patted it dry, then sealed it in a hot frying pan on all sides before adding it to the pre-warmed slow cooker (this is simply switching the cooker onto high for the time whilst the meat was being sealed.) Once the meat was sealed and added to the slow cooker, it was surrounded by the onions wedges, seasoned and the red wine was poured in.
The lid was placed on the cooker and the heat was turned to the low setting. Then we waited... for 8 hours... when the meat was removed and rested for 20 minutes.
Whilst the meat was resting the juices from the slow cooker were simmered gently to form a sauce for the meat. Once the vegetables were cooked, the meat was served (it really did just fall apart) and topped with the sauce. Sous Chef J cleared his plate in record time.