Favourite Recipes

Ingredients

• 250mls chicken stock
• ½ cup brown sugar
• ¼ cup tomato paste
• 2tbs soy sauce
• 2tbs Dijon mustard
• 4 garlic clove minced
• 1 large onion (sliced)
• salt to taste
• 125 mls red wine vinegar
• 1 ½ kg bolar blade, brisket, topside, gravy beef or skirt

Instructions

1. Place the first 9 ingredients into the slow cooker bowl. Put in the beef and turn it until it is completely coated. It is important that your meat is at least 80% covered by the sauce. If your cooking container is big, you might need to increase the volume of the sauce. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Turn it occasionally if possible.
2. Remove beef and place on a plate and cover to keep warm. Skim any fat from slow cooker juices and strain remaining liquid through a sieve. Place strained liquid into a large frying pan. Set solids aside in a small bowl. Bring the liquid to the boil and gently boil for 15 minutes, stirring occasionally until the sauce has thickened a little and reduced by half. At this stage you can add flour to the sauce to thicken it if you wish, but it’s not necessary. Shred beef using a fork and add to sauce mixture. Add reserved solids and stir through.
3. Serve hot on long crusty rolls or with creamy mashed potato topped with more gravy.