Slow Cooked Topside Of Beef In Red Wine Sauce Asda Good Living Recipes

SLOW COOKER ROAST BEEF

Steps:

• Add the carrots and onions to the slow cooker, then add 3 tbsp of cornflour and stir to ensure an even coating. Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker.
• Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to 30 minutes. If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
• Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
• When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!

SLOW-COOKED TOPSIDE OF BEEF IN RED WINE SAUCE | ASDA GOOD LIVING

Steps:

• Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a large frying pan and brown the beef on all sides. Transfer to a roasting tin and put in the oven.
• Add the bacon to the pan and fry for 4-5 minutes, stirring frequently. Transfer to the roasting tin, leaving the fat in the pan.
• Chop 2 shallots and fry in the pan with the carrot and celery for 5 minutes, stirring occasionally. Add to the roasting tin, tucking some of the bacon and vegetables under the beef.
• Add the herbs and wine to the pan and stir to scrape up all the crispy bits on the base of the pan. Boil fast until it's reduced by half. Stir in the tomato purée.
• Pour the wine over the meat and add the stock. Cover with foil and cook for 2 hours 30 minutes, turning the meat over after 1 hour.
• Transfer the beef and vegetables to a serving dish. Cover with foil and keep warm. Strain the liquid from the roasting tin into a saucepan, discarding the herbs.Please drink responsibly. For the facts, visit drinkaware.co.uk.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.