Easy Recipes – Slow Cooked Beef in Red Wine & Peppercorn Sauce
Slow-cooked beef with red wine & peppercorn sauce
Serves 8
Prep time : 15 minutes
Cooking time : 120 minutes
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Ingredients
1 tablespoon olive oil.
1.2kg-piece beef bolar blade.
2 large brown onions, halved, cut into thin wedges.
1 1/2 cups red wine.
1 cup beef stock.
1 x 30 gram can green peppercorns, drained.
4 large fresh thyme sprigs.
3 fresh or dried bay leaves.
Mashed potato, to serve.
Steamed green beans, to serve.
Method
Place a stockpot over medium-high heat and add half of the oil.
Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Remove to a plate.
Heat the remaining oil in the pan over medium-high heat and add the onion.
Cook, stirring, for 5 minutes until tender.
Return the beef to the pan, and add the red wine, stock, peppercorns, thyme and bay leaves.
Bring to the boil, then reduce heat to low.
Cover and allow to simmer for 1 1/2 hours or until the beef is tender.
Transfer beef to a plate.
Cover loosley with foil to keep warm.
Increase heat to high.
Bring to a boil and cook for 15 minutes or until the sauce reduces by half.
Serving
Thickly slice the beef across the grain.
Divide mash among serving plates.
Top with beef and sauce.
Serve with beans.
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