Boozy Beef (slow cooker)

Boozy beef - a pot full of yum.

Ladies and Gents I present to you a simple recipe that does NOT contain turkey!

 Yayyyyy!

This recipe started its life as Boeuf à la Flamande or Flemish beef, known in this particular household as Beef in Beer.

I got the recipe from a book called The Rustic Table and I adapted it for use in my trusty slow cooker – because why not? It does use a frying pan at the very beginning, but not for long and you can skip that step if you really want.

It’s incredibly simple and my meal of choice for small dinner parties, especially during winter.  A good dollop of this, served on a bed of creamy mashed potatoes, makes it much easier to brave the cold.

It’s just as good in the Australian summer – because beer.

Now beer is not a staple in this household, but The Boy went to great lengths to find just the right one for this dish. I actually can’t tell you which one he ended up getting, but it worked…

That’s not particularly helpful is it? Go with something dark, but not black, maybe – and this is a stab in the dark – something Belgian, and you should be fine. Having said that though, I have made this with apple cider and it was delicious, so don’t stress.

You’ll also want to get a few other ingredients, like beef and stuff.

Sorry. I’ll behave.

Ahem.

This is a recipe that can quite easily be made gluten-free for any coeliacs on your guest list. Simply use cornflour or cornstarch in place of the plain flour and you’ll be golden.

[edit: I’ve been reminded that beer is not gluten-free. I’m an idiot. Please ensure you use a brew that doesn’t contain malts or other anti-coeliac nasties. Cider should be fine.]

You’ll need one and a half kilos of boneless chuck steak that has been trimmed of its fat and cut into 2 cm cubes. If you don’t like handling meat simply ask the butcher to do this for you. Then place a good cup or so of your flour of choice into a large plastic bag and season it well with salt and pepper. This mix is used to coat your beef cubes. The flour will help to thicken your sauce once the liquid is added, so don’t skip the coating stage.

Basically, take a few of your cubes, add them to the bag of flour, pinch the top closed and shake it until they are covered in flour.

Coat your beef in seasoned flour.

Coat your beef in seasoned flour.

Or you could do the whole lot at once if you are short of time or patience. Like I did. (see above)

The end result.

The end result.

In your frying pan, melt a little butter and add some oil – the oil is there to stop the butter from burning. Now you want to gently fry your cubes of beef just long enough to brown them all over, but not cook them through.

This part can be skipped, but the caramelization that happens here will add a depth of flavour to your stew that makes it well worth doing.

Shake off each piece of beef as you remove it from the bag and place it gently into the pan. Only brown off a few cubes at a time as this will help to keep the temperature of the pan stable and help the meat to brown rather than steam.

Brown your meat.

Brown your meat.

When they are suitably tanned, remove them to a piece of paper towel to drain and continue the process until all of the beef is done.

The browned beef, resting.

The browned beef, resting.

I admit to putting the drained beef into the slow cooker pretty much as each batch is done, but I’m an experienced cook who knows what they’re about. Once I’ve got an assembly line happening, it’s all systems go. You may need to take it slower. Nevertheless, when your beef is all seared and sealed, dump it into your slow cooker. Mine was a 5 litre or 4 quart size. Turn the slow cooker to LOW and put the lid on while you do the next steps.

Make sure your frying pan is off the heat, but keep it handy. You’ll be using it again soon.

The next step is cutting up quite a few onions; 5 to be precise. You’ll want nice medium-sized ones – something you can hold easily in the palm of your hand. Peel them and cut in half, then slice into wedges so that they look like crescent moons.

Wear sun glasses or swimming goggles if your eyes are sensitive.

Wear sun glasses or swimming goggles if your eyes are sensitive. Not joking.

Get your pan back on the heat and, when it is warm enough, add your onions, stirring gently for five minutes or so. You want them to be just starting to soften and browning on the edges.

These are just starting to brown on the cut surfaces.

These are just starting to brown on the cut surfaces.

Using a slotted spoon remove them to the slow cooker too, leaving the juices in the pan. Place the lid back on the slow cooker and the pan back on the heat.

Add the herbs to the frying pan, along with some brown sugar, a touch of red wine vinegar and about 2 cups of beer. Stir, scraping the bottom of the frying pan to deglaze it.

You want to get all the crispy bits left from the browning process as they will add even more flavour to your stew.

Bring the liquid to a simmer.

It will smell amazing.

It will smell amazing.

Turn off the heat. Remove the lid from your slow cooker and pour the entire contents of the pan into it.

Your work here is done.

Your work here is done.

Place the lid back on and turn the dial to HIGH and cook for 3-4 hours, or leave it on LOW and cook for 4-6 hours. Do all your washing up and walk away until you need to prepare your side dishes.

The sauce will thicken as it cooks.

Boozy beef - a pot full of yum.

Boozy beef – a pot full of yum.

Remove the Bay leaves and serve over mashed potatoes or with a creamy polenta. Some steamed asparagus spears or Bok Choy will provide an ideal splash of green.

This will keep quite nicely in the refrigerator for up to 5 days once cooked.

Boozy Beef (slow cooker)

  • Servings: 6 -8
  • Difficulty: moderate
  • Print

Ingredients

1.5 kg boneless chuck or shoulder roast, well-trimmed of fat and cut into 1 inch cubes

Salt and freshly ground black pepper

1 cup Plain flour (or corn flour if gluten intolerant)

¼ cup unsalted butter

¼ cup olive oil

5 medium onions, cut into thick wedges

3 garlic cloves, sliced (or 3 teaspoons garlic from a jar)

2 bay leaves

¼ tsp dried thyme

2 tbsps brown sugar

2 tbsps red wine vinegar

2 cups Belgian ale or dark beer (or coeliac friendly cider)

Method

Place the flour into a large plastic bag and season well with salt and pepper. Add the beef to the flour a few cubes at a time and toss to coat well.  Remove from the bag, shaking off the excess flour.

In a heavy-based, fairly deep frying-pan, heat the oil and melt the butter over medium-heat.

Brown the beef cubes a few at a time to avoid crowding, turning to colour them on all sides. Each batch will take about 5 mins. Remove with tongs or a slotted spoon to drain off excess fat on paper towel.

Remove the pan from the heat and place the beef into a large (3-5 litre) slow cooker set to LOW.

Place the pan back on the heat and add the onions, tossing until they are beginning to soften and brown on the edges. This will take around 5 minutes, add more butter or oil if necessary.

Add the onions to the beef in the slow cooker.

To the frying pan add the garlic, bay leaves, thyme, brown sugar, beer and vinegar. Bring to a simmer while stirring and scraping the bottom of the pan to deglaze it.

Once it has started to simmer, remove from the heat and pour it over the onions and beef in the slow cooker.

Replace the lid and cook on HIGH for 3-4 hours, or leave it on LOW and cook for 4-6 hours.

Sauce will thicken in the pot.

Remove bay leaves just prior to serving. Spoon over mashed potatoes or polenta for a simple, filling meal.

Keep in an air tight container in the refrigerator for 5 days once cooked.

 

 

 

 

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Howdy do,

Today was very productive as far as the kitchen goes.

Yesterday, saw a lot accomplished elsewhere: lawns mowed, lawns fed, loads of laundry, etc. Oh and the Accidental Cat decided that I was okay and we were going to be friends after all. Naw!

Jam drops

Jam drops

Today, I harvested some silver-beet from our ‘allotment’, went out to take my first steps on our land – now the big, water-filled barriers to the development have been removed (and did a private little ‘happy dance’ in the rain) – then came home and baked biscuits and put dinner in the slow cooker, before The Boy reappeared from his travels.

So, dinner tonight was some slow-cooker Mongolian Beef that I jazzed up a bit – because that’s how I roll.

Do you remember the red basmati rice that I purchased way back here?

Red Basmati Rice.

Red Basmati Rice.

Yeah. I’d forgotten about it too until I came upon it during a small (very small)  tidying frenzy yesterday. So tonight I cooked it up with some regular basmati. Then, during that last five minutes off the heat, I put the smallest of the silver-beet leaves that I harvested today into the pot and replaced the lid. That way they wilted a little without cooking too much.

Red and White Rice and Silver-beet.

Red and White Rice and Silver-beet.

It all looked very pretty in the bowl. Then I topped it with the beef, and it tasted pretty darn good. The recipe is a keeper, I think.

Slow-cooker Mongolian Beef

Slow-cooker Mongolian Beef

So now, I’m going to sit down and write a post about those biscuits for all of you in the Land of Oz with kids on school holidays and the weather snapping cold again.

See how I think about you?

Naw!

Hello my lovelies.

I’m sorry I wasn’t on yesterday.

I went off to our plot at the Ballarat Community Garden and didn’t get back for 3 and a bit hours.

Before

Before

After all that weeding and mulching I was ever so tired and typing and internetting wasn’t really something I felt up to.

After.

After.

Thankfully, I had put a corned beef on to cook in the slow cooker before I left, so there really was nothing left to do for dinner.

That is, beyond mashing some spuds and cooking the Pak Choi I had just plucked from the aforementioned plot.

I had been followed home by a massive rainstorm, so it was doubly nice to tuck in to my meal knowing that (a) I had missed a drenching and (b) I didn’t have to do anything else that evening.

Dinner.

Sunday Dinner.

Today, I finally finished the shopping and hit the green grocery – so I’ll be publishing lists tomorrow. I also managed to make some Lemon Butter with my friend Althea’s eggs, and my friend Stephen’s lemons.

Little jars of sunshine to start the spring

Little jars of sunshine to start the spring

Then I started an experiment. There is a recipe for ginger beer in my mother’s collection and I have been meaning to try it for some time. This is that time. I’ll tell you in a few days if I was successful, but this is how it looks right now.

Ginger beer?

Ginger beer?

Tonight we shopped the fridge and I had vegetarian bean curry and the boy had honey teriyaki chicken; both over rice.

Tomorrow we will be starting the day with a celebratory breakfast. I have some brie in the refrigerator and some croissants in the freezer. These two shall be combined.

🙂

We have finance, Peeps. Life is good.

 

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The Accidental Cat wants chicken

Today I managed to get dressed a few hours after the rest of the country had lunch.

Thankfully, last night I had retrieved a packet of Asian flavoured beef  from my freezer, so I popped that in my baby slow cooker on low.

And the after" pic.

Dinner

Then I washed several loads of laundry and got them hung up on various contraptions around the house.

Tomorrow is supposed to be shopping day – although I sincerely doubt that is going to happen – so I did a bit of a freezer stocktake. We have quite a bit of frozen mince, some chicken tenderloins and a butterflied chicken roast in there, so we’re at no risk of protein deficiency any time soon. However, I have a hankering for some corned beef and might hunt some out while shopping.

Speaking of which, I may have to recruit The Boy to help me out with it this time. This can be a fraught situation. ASD and supermarkets are not natural bedfellows; the fluorescent lights, piped music and all the other audio and visual stimuli can very easily overload an Aspergian brain with data. Softly, softly…

Anyway, I decided to deprive the BBQ chook in the refrigerator of its remaining flesh, bag it all up and freeze; the meat for quick meals later and the carcass for stock when I’m running low.

Chicken on ice

Chicken on ice

Of course, this is what suddenly appeared at my feet as I opened the bag of chicken…

The Accidental Cat wants chicken

The Accidental Cat wants chicken

I thinks she likes chicken. It’s only a hunch, mind you, but she seems quite keen.

I have cooked some rice and am about to eat my beef before heading off to a book club meeting without having read the book, because eyes don’t work.

I have my lunch group tomorrow and I have no idea what I’m going to take. All suggestions welcome.

ttfn

Today, bread was baked.  It was enriched with home-ground flaxseed and some steel cut oat groats that I want to use up.

Then the smallest slow cooker was filled with the makings of a lentil and barley hotpot with a slight variation. The Boy isn’t keen on the texture of the dried shiitake mushrooms that I like to add to it, so this time I thought I’d do something different.

Dried Mushrooms.

Dried Mushrooms.

I piled the dried mushrooms into the little electric coffee grinder- that I use for grinding everything except coffee – and pulverised them.

Dried mushroom powder.

Dried mushroom powder.

Then I added the mushroom powder to the chicken stock and continued as per normal. This way I got the mushroomy aroma that I adore and he didn’t have to deal with sensory issues. This is what is known as a win/win.

Some of yesterday’s Tuscan Kale bonanza was also added to the pot. We had it for dinner served over steamed basmati rice.

Lentil and Barley Hotpot

Lentil and Barley Hotpot

But before that we reduced a heaping pile of killer rose debris to a much smaller, smouldering pile of ash and charcoal. It was very satisfying.

However, it caused me to reflect on how skills are being lost – especially after three abortive attempts to get the pyre lit. My mother used to woman the incinerator at our house (before the advent of recycling bins) and I regaled The Boy with tales of yesteryear when everyone’s Sunday afternoon usually included one or another neighbour’s smoke from ‘burning off’ household waste of some kind.  Usually blowing directly onto someone’s freshly laundered sheets.

I now smell of wood smoke. The cats are viewing me with suspicion.

We followed this caveman-like feat with some very civilised Loaded Hot Potato Chips and collapsed in front of the telly.

Loaded hot potato chips

Loaded hot potato chips

I decided (in my deranged exhaustion) that I wanted to try something I’d never done before for dessert. I decided this about 10 minutes before I was going to serve dinner. I’m an idiot.

Anyway, I spent about 20 minutes searching for a recipe in my book collection and then asked Mr Google. For dessert I made some Baked Stuffed Apples.

Stuffed Baked Apple

Stuffed Baked Apple

I was too tired to eat them.

There were leftovers.

A mañana todos.

Corned Beef (Silverside)

The final result.

Corned Beef is one of those dishes that seems to have become a regular on my family meal rota – which is strange.

When I was a child I hated the stuff with a vengeance. Although I could be persuaded to eat it if, and only if, my mother was calling it Cane Cutter’s Ham.

I don’t know why.

I then lived alone for several decades and only attempted to cook it twice during that period. Both times were for visits by my step-father and, while he said it was great, I thought it was less than ordinary on both occasions.

I’ve got better at it in this stage of my life. Firstly, I’ve stopped cooking the vegetables that accompany it in the same pot as the meat. This means that there is a different flavour for everything on the plate, instead of a meal-wide sameness that resembles the next step to gastronomic zombieville.

Roasted veg.

Roasted veg.

I’ve also started adding a few more flavourings to the pot, some of which elevate the dish to heavenly status.

I kiddest thou not.

The best part is that I inevitably have enough leftover to make several more meals from the same piece of meat: fritters and almost fried rice spring to mind, it’s also a nifty addition to pasta bakes or on lunch box sandwiches.

One and a half kilos of meal options.

One and a half kilos of meal options.

I inevitably cook mine in a slow cooker but it can, of course, be cooked on the stove for a much shorter time. I like being able to put it on to cook of a morning and then walking away for the rest of the day until I’m ready to serve it up.

Go with your muse on this one.

So, to cook a piece of corned beef, you first need to find a pot big enough to put it in. Make sure it’s one that will take the beef, any flavourings you may use and enough water to cover the lot of it. In the photograph, I’m using a 3 litre slow cooker that has a tall, narrow crock.

First find a roomy pot.

First find a roomy pot.

I know it looks kind of yucky. This one was vacuum packed and had a fair amount of jelly around it. Don’t wash it off, just put the whole lot into your pot.

Now, generally, I would put the flavourings in first and then add the meat, But I didn’t do that for the pictures. I’m sorry if it confuses anyone. Also, none of the vegetables I’m about to add to the pot are destined to be eaten. They’re simply there to add flavour to the meat.

Got it? Good.

To the pot I add a stick of celery, cut into largish bits.

Celery.

Celery.

A carrot treated similarly.

Carrot.

Carrot.

Then an onion. All of these may be kept whole if you have the room in your pot.

Onions.

Onions.

Now add 6 peppercorns or 6 whole cloves. If you’re keen, you can add both. My mother would stud the onion with the cloves, but I don’t have the dexterity for that.

I also add some fennel seeds and a star anise.

A touch of spice.

A touch of spice.

Then a tablespoon or so (a glug) of apple cider vinegar.

Apple cider vinegar.

Apple cider vinegar.

And then the piéce de resistance!  An orange.

Yes, really. A chef former neighbour gave me this tip a year or so ago and I kiss her feet for it. (Thanks Kath!)

An orange. OMG.

An orange. OMG.

This will add a certain something that will lift your corned beef into the stratosphere of flavour. Trust me on this.

Now pop in a Bay Leaf and cover with cold water.

This is why I usually put the oranges in before the beef...

This is why I usually put the oranges in before the beef…

Put the lid on and cook on LOW for 6-8 hours or HIGH for 4-6 hours. Your kitchen will start to smell amazing.  I promise.

The final result.

The final result.

When it is done, simply remove from the pot, slice and serve. As you can see, the vegetables don’t look like you’d really want them on your plate…

Slice and serve.

Slice and serve.

Traditionally, Corned Beef is served with a white or mustard sauce. However, the other person in this household doesn’t really like sauces…

The meat does tend to dry out a little once sliced, so I simply spoon a couple of tablespoons of the cooking liquid over the meat on the plate. Not enough to drown it, mind!

It keeps the meat moist and gives a further hit of flavour.

Sunday night feast?

Sunday night feast?

Store leftovers in an airtight container in the refrigerator.

Corned Beef

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

1 kg silverside/corned beef (this recipe will also work for larger cuts)

1 large onion, chopped

1 large stick of celery, chopped

1 large carrot, chopped

1 medium to large orange, quartered

6 whole cloves (these may be inserted into the onion if you wish); or

6 peppercorns – or both

1 star anise

½ tsp fennel seeds

1 tbsp apple cider vinegar

1 bay leaf

Method

Add all the ingredients to a pot large enough to hold the meat and flavourings.

Cover with cold water.

Bring slowly to the boil and simmer with the lid on until the meat is tender. (Approx. 2 hours for a 1 kg cut on the stove top)

If using a slow cooker set on LOW for 6-8 hours or on HIGH for 4-6 hours.

When cooked to your preference, remove from water, slice and serve.

May be served with a mustard sauce or with some of the pot juices spooned over the meat.

Store any leftovers in an airtight container in the refrigerator.

Variations:

This recipe will work for any pickled or salted cut of meat.

 

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Chilli con Carne (Budget Bounty style)

Dinner is served.

First off, let me get one thing clear: Chilli con Carne means Chilli with meat.

There is no such thing as Vegetarian Chilli con Carne.

There. I feel better now.

This is a dish I have adapted from one of Jamie Oliver’s recipes out of his book, Happy Days with the Naked Chef. I pretty much follow his recipe but get rid of a lot of fiddling around.

I’m sure he’d approve.

I also tend to cook it in a slow cooker, but I’m guessing that this surprises precisely no-one.

My step-father is a fiend for chilli. When I lived in Canberra, and knew he was driving up from Melbourne to see me, I would get this dish to the long simmer stage the night before and pop it in the fridge overnight. I’d put it in the slow cooker on low just before I went to work in the morning and it would be gorgeous by the time I got home to find him waiting for me.

Nowadays, I find it perfect for cold to just-bordering-on-utterly-miserable days. Put it on early and leave it to do its thing until you’re ready to eat. In the meantime, your home smells gorgeous.

Leftovers are not to be scoffed at.

Leftovers are not to be scoffed at.

You can cook this on the stove top, in the oven or in the slow cooker (3 litre size for this recipe). Whatever works for you.

It makes a whole heap, so you can feed a crowd, make a ton of leftovers to eat during the week for a singleton or individual frozen meals for future famines of inspiration.

Start with a chopping board, a knife and some vegies. If you intend to cook this on the stove or in the oven, you’ll want a Dutch oven style pot with a tight-fitting lid. Get your slow cooker set up if that’s what you’d prefer to use. In this case I also put the cooker on low and empty the tins of tomatoes into it – just to get it warmed up and going.

Get your slow cooker on-line.

Get your slow cooker on-line.

Now, dice up an onion, a stick of celery and a carrot as finely as you like (or are able).

Start by sauteeing the trinity.

Start by sauteeing the trinity.

Heat your pan over a medium heat with a little olive oil. (Use a frying pan for this stage if you intend to slow cook.)

Add your chopped vegetables and a teaspoon of crushed garlic. I don’t mind if this comes from a jar. Cook gently until the onion softens and becomes translucent.

Now add your minced beef. You’ll want about half a kilo or a pound of meat to serve four. Continue to fry, stirring gently to brown the meat almost all the way through. I like to push the vegetables aside at first, but do what works for you.

Once it is browned sufficiently, you can add a mix of ground cumin, chilli powder and fresh chilli OR you can use whatever commercial chilli blend you prefer. Make it as hot or as mild as you wish, but add the spices at this stage to fully release the aromatic oils that they contain.

Add your meat and spices.

Add your meat and spices.

Mix it all together as thoroughly as you can, just to get those flavours a little more melded.

Looking good.

Looking good.

If you are using the slow cooker, then transfer your mixture into it now. Add the contents of 2 x 400 g tins of diced tomatoes and a small jar of sun-ripened tomato pesto.

I get the latter from Aldi. It only costs $2 and is quite affordable for the punch of flavour it gives. You may wish to drain off some of the oil from the top of the jar, but this isn’t necessary. It’s a matter of taste.

Sun-ripened tomato pesto.

Sun-ripened tomato pesto.

Mix together well, add a half glass of water and a stick of cinnamon (yes, really) and season to taste. (Leave out the water if slow cooking.)

Stick of cinnamon.

Stick of cinnamon.

Bring the mixture to the boil and place a piece of greaseproof paper between the pot and the lid. Turn the heat down to simmer on the stove for 1-1½ hours. Alternatively, transfer to the oven for the same amount of time.

Add the tinned kidneys beans about 30 minutes before serving to allow them to warm through.

I forgot to strain the oil off the pesto - can you tell?

I forgot to strain the oil off the pesto – can you tell?

Serve with crusty bread, on plain steamed rice, on boiled pasta as a meat sauce, on mashed potatoes, over corn chips, topped with a cornbread cobbler (recipe coming soon) or in tacos or burritos. Have your way with it.  Goodness, you could even top it with mashed spud and call it Shepherd’s Pie if you want.

It’s a really versatile dish.  Enjoy.

Chilli con Carne (stove and oven)

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Ingredients

2 medium onions, diced

1 stick celery, diced

1 carrot, diced

1 clove garlic, crushed

olive oil

2 level tsps chilli powder

1 fresh red chilli, deseeded and finely chopped

1 heaped teaspoon ground cumin

sea salt and freshly ground black pepper

500 g minced beef (err toward the leaner cuts)

I x 190 g jar sundried tomato pesto, excess oil drained from top and discarded.

2 x 400 g tins diced tomatoes

2 x 400 g tins kidney beans, drained and rinsed

1 stick cinnamon

Method

Preheat oven to 150°C/ 300° F, if using.

In a metal pan or casserole with a tight-fitting lid, heat olive oil gently.

Add diced vegetables and garlic until onions are softened and translucent.

Add the minced beef and sauté gently until browned through. Add the spices or substitute any low-salt tex-mex style blend you prefer.

Add the contents of the jar of pesto and the two tins of diced tomatoes with a small glass of water. Stir well and add cinnamon stick.

Bring to a boil, cover with a sheet of greaseproof paper and the lid and reduce heat to a simmer.

Cook for 1½ hours on the stove top or transfer to the oven for 1½ hours.

At the 1 hour point, add the kidneys beans and stir thoroughly to warm through.

Variation:

Slow cooker:

Prepare a 3 – 4 litre (quart) slow cooker.

Follow directions as above to the using a medium sized frying pan.

Transfer contents of pan to slow-cooker and add the contents of the jar of pesto and the two tins of diced tomatoes.

Stir well and add cinnamon stick.

Bring to a boil on High, then reduce heat to LOW.

Cook for 3-6 hours, stirring occasionally to prevent sticking.

30 minutes before serving, add the kidney beans to heat through.

If the mixture is too wet, sauce may be thickened using cornflour, or soaked up using a cobbler topping.

Hungry yet?

Hungry yet?