by David Boyle

Easy slow cooker recipies for the winter months from the Cobargo Butcher

As Cobargo’s own butcher, David Boyle, says: ‘Slow cookers are invaluable for simple slow cooked winter meals. In fact, the best slow cooker recipes use the lesser beef cuts including chuck steak and beef brisket. The ingredients at hand can also be varied to suit family tastes and what’s in the pantry. Enjoy the following recipes.’

This recipe uses 500 grams beef brisket or diced chuck steak. The brisket can either be diced or left as a piece.

Ingredients

500 grams of beef brisket/chuck steak

2 tbsp oil of choice

1 large brown or red onion

2 bay leaves and 1.5 tsps of dried mixed herbs

200 grams of cut fresh or frozen green beans

a handful of sliced mushrooms (optional)

2/3 rashers of bacon

6 cloves of sliced garlic or 1.5 tsp of minced garlic

1 cup each of diced celery and carrot

1 tin of cherry or diced tomatoes

1 cup each of red wine and beef stock

Method

1. Fry off onions until they show colour
2. Add the diced bacon and cook until it starts to brown slightly and then add the garlic but make sure it doesn’t burn.
3. Cook for a few minutes, then add the beef and cook until it browns.
4. Add the dried mixed herbs, diced vegetables, mushrooms (if using), and green beans and cook for a further two minutes.
5. Add the wine, tomatoes, stock and the bay leaves.
6. Continue cooking in the slow cooker for 4 hours or on low on the stove top until the meat is tender. Salt and pepper to taste. Serve with mash or whatever the family likes!