Ad

Nutrition: Per serving

  • kcal690
  • fat43g
  • saturates16g
  • carbs10g
  • sugars4g
    low
  • fibre3g
  • protein58g
  • salt0.8g

Method

  • step 1

    Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.

  • step 2

    Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.

  • step 3

    Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

RECIPE TIPS
HAVEN’T GOT A SLOW COOKER?

Haven’t got a slow cooker? Follow the same method using an ovenproof pan and ensure the stock is boiling when you add it, then put in the oven with a lid on for 2-2½ hrs at 160C/140C fan/gas 3.

Recipe from Good Food magazine, May 2019

Ad

Comments, questions and tips (30)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.25 ratings

poshthepartyqueen

question

Why do you have to slice the beef before cooking it?

emsyvaf

Gravy was amazing, can't fault it. I think maybe 6 hours was too long as the meat was dry when I sliced it despite being in the stock and wine for all that time. Absolutely gutted. I had such high hopes for this recipe.

deborahhancock44929

question

Can this all be prepped and put in the slow cooker the night before then just add boiling stock in the morning? I want to serve this for Sunday lunch!

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can do this - just keep it in the fridge overnight. Ideally bring to room temperature about 45 mins before adding the hot stock and starting cooking, but this isn't essential. We hope this helps. Best wishes, BBC Good Food Team.

allielovetocook

I made this as a whole joint rather than in the slices and apart from doing extra of the cooking sauce, I didn't change anything. It was absolutely delicious and cooked beautifully in the time given. So good it is going to be repeated on many occasions. Also, it cuts and reheats beautifully in the…

Bunnybooboo

This is not the clearest of recipes for when to cut the beef, is it after you have added the marinate, brown it etc. I only realised after it was in the slow cooker and read the comments!!!!

Pat Morrissey

It also says to put the beef in the slow cooker "skin side up", which suggests it is not sliced at this point.

Unless you have a very small slow cooker, the sauce qualities are not enough to cover an unsliced boof joint.

Ad
Ad
Ad