I had been thinking of cooking a marinated flank steak in the slow cooker this weekend, but braising steak was on sale so I thought I’d be thrifty instead. I could still keep it healthy by picking leaner pieces and trimming off the fat. I gave my boyfriend the choice of what kind of sauce he wanted it cooking in and after some choices he came up tomato and barbecue, and this recipe was born.
Usually when I cook beef in the slow cooker I often brown it off in the frying pan first, but this time I didn’t bother. I really didn’t notice any difference whatsoever, and it saved on time and washing up! This was a quick one pot dish, and if you’re really short on time you could just use a bottled barbecue sauce and put the onions and garlic in raw with the vegetables.
This recipe provided 6 good-sized portions. Freeze the leftovers in portions to defrost later. Microwave or reheat in the oven until piping hot.
Braising steak – 2lb/900g (trimmed and cut into chunks)
Potatoes – 6 (peeled and cut into chunks)
Carrots – 8 (peeled and chopped)
Olive oil – 1 tablepsoon
Onion – 1 (finely chopped)
Garlic – 3-4 cloves (minced)
Tinned tomatoes – 1 400g can
Tomato puree – 1-2 tablespoons
Cider vinegar – 2 tablespoons
Wholegrain mustard – 1 tablespoon
Soy sauce – 1 tablespoon
Worcestershire sauce – 1 tablespoon
Honey – 2 tablespoons
Smoked paprika – 2 teaspoons
Ground ginger – 1 teaspoon
Mustard powder – 1 teaspoon
Celery salt – 1 teaspoon
White pepper – 1 teaspoon
Chilli flakes – 1 teaspoon
Cayenne pepper – ½ teaspoon
Equipment: Chopping board, knife, saucepan, slow cooker
- Put the vegetables and beef in the crock-pot.
- Add the olive oil to the saucepan and soften the onions and garlic.
- Add all the other ingredients, heat and simmer for a few minutes.
- Pour in to the crock pot and stir in.
- Cook on high for 3-5 hours or low for 8-10.