slow cooked beef rib

I usually do this in the oven, but being in slow cooker experimentation mode, I decided to try it in there.

One rib of beef – not very big, probably only a couple of pounds.  Ours was a slab of Dexter, bought from the wonderful Mr Rawlings. I browned it in some groundnut oil, and put it in the slow cooker pot.

Then I cooked up some carrot batons and about a dozen shallots (always wise to put shallots in boiling water for about five minutes – makes them much easier to peel, and then you get nice oniony water for stock).  I added a bit of maple syrup to the pan at this point, to start the vegetables caramelising.

In went a tablespoon of flour and a heaped teaspoon of grain mustard, stirred round, then I started experimenting.  Half a glass of red wine, a slosh of teriyaki, two heaped teaspoons of marmalade – (the redcurrant jelly had gone mouldy :(.  Some ground peppercorns and juniper berries, the onion water, some sea salt.  Reduced the liquor a bit, then put it in the pot with the beef.

Cooked on auto for 3 hours, then low for another, while we did roast potatoes and cauliflower and yorkies (can’t remember the last time we had yorkies).

I’ll be doing that again – the meat was just beautifully tender.

One Comment

  1. Alex says:

    Great shallot tip… Thanks!

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