Tuesday, 17 April 2012

Slow cooked beef at Tom's


Joint of Tom's Dexter Chuck Beef
Two bags of shallots
Two packs of brown mushrooms
Half a celery
Half jar of Provencale olives
10 carrots
Mug of red wine
Garlic, pepper

Browned shallots and beef in large casserole.
Chopped carrots, mushrooms and celery.
Added wine and olives.
Moved from hob to stove, cooked below simmered for four hours.

Result fed five adults and five children, served with broccoli, with lots of vegetables and gravy left over.

Very tender and good!