Serves 4-6
Joint of Beef (all fat removed – your butcher will be happy to do this)
2 Beef Oxo Cubes
1 Beef Stock Pot
1 Small Onions Peeled and Quartered
Punch Salt & Pepper
Sprinkle/pinch of Xanthan
Potatoes – allow 2-3 medium sized per person
1 egg
Cracked Sea Salt
Method:
Place the beef preferably into a slow cooker or large oven proof pan/dish or tagine and add oxo, stock pot, salt and pepper and enough water to cover 2/3 up the side of the meat, stir to dissolve and add the onions, cover and set on a low heat for 8-12 hours on slow cooker (depending on brand you may need to set time a couple of times) if cooking in the oven preheat the oven to 190 then cover tray and place in the oven in the middle shelf and turn down the heat to 150. You may have to add more water during cooking process if cooking in the oven although you do want it to reduce to 1/3 by the end. Check and turn your beef from time to time to ensure even cooking. To make the mash simply peel, chop and boil potatoes in salted water and drain once cooked leaving the potatoes in the pan, quickly begin to mash using a potato masher then crack in an egg and mash quickly until fluffy. When the beef is ready remove and wrap in tin foil for 15 minutes before serving. Add a fine sprinkle of Xanthan to the juices and mix well, it will start to thicken, transfer to a blender or food processor and blend until smooth, serve with the sliced beef & mash.. Heaven!
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