I LOVE my slow cooker and I am always trying to think up new and exciting meals to make in it. I have already made my roast beef in it several times which is so easy and makes a cheap cut like brisket melt in the mouth once cooked.
I happen to have some Chinese spices in my store cupboard and some noodles and I found some spring onions in my fridge, so I thought I would have a go at making an oriental inspired beef dish, and here it is!
You will need:
2 tbsp olive oil
1.5 kg beef brisket
1 bunch of spring onions chopped
2 tsp grated ginger (from a jar)
3 tsp crushed garlic (from a jar)
2 tsp Chinese five-spice powder
1 tsp black pepper
100g dark brown muscovado sugar
50ml dark soy sauce
50ml light soy sauce
2 tbsp tomato purée
beef stock (I used one of those jelly type ones by knorr)
50 ml boiling water
2 peppers chopped
Handful of baby corn left whole
Place the beef in the slow cooker and turn it on to low
Put the oil, soy sauces, tomato purée, sugar, spices, garlic, ginger, beef stock, water and pepper into to bowl/jug and mix well and then pour over the beef
Scatter the vegetables in and around the beef
Leave to cook all day – I cooked mine for about 8 hours (but if you like your beef rarer cook for less time)
( I found that the veg was fine after being cooked for so long and were not mushy by the end, but if you prefer yours more crisp then you could add yours half way through cooking instead.
Once you are ready to serve your beef, remove from the slow cooker and leave to rest on a plate
while you finish off your sauce and cook your noodles and or rice
Transfer the sauce to a saucepan and heat up on a low heat and add a little cornflour to thicken it.
Then carve your beef however you like to serve it – I cut mine into chunks – and place on top of your rice/noodles and top with the sauce
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Thank you xx
Thank you xx