Slow Cooked Beef /w Port & Rosemary

[PixieLandGirl]

Unfortunately I'm not connoisseur of food but with Christmas approaching and my friends throwing a nice meal I thought I'd have a dry run of some slow cooked beef.

The images aren't great but I'm sure you'll get the gist.

Ingredients

• 1kg beef joint mine was slightly over at 1.2kg
• 2 carrots
• 1-2 parsnips
• 3 sticks of celery
• 5 shallots
• 1 head of garlic
• rosemary
• 4oz swede
• potatoes
• schwartz rich beef gravy
• ruby port
• salt
• pepper
• olive oil

Equipment

• knife
• wooden utensils &/or tongs for turning joint when browning
• 2 pans or 2 metal bowls
• chopping board
• frying pan
• colander
• measuring jug
• square of tin foil
• slow cooker

Prep

Break garlic on the chopping board.

Place into pan and place other pan on top.

Shake for a good 10 seconds or until required number of cloves are peeled.

Place 6-7 cloves onto the tin foil, drizzle with oil and season with salt and pepper.

Make into a parcel and place into a pan. Cook in a pre-heated oven for 25-30mins 200C (fan assisted).

Whilst the garlic is cooking peel, cut and wash your veg.

Place veg into slow cooker.

Once the garlic has finished cooking mash it up using a wooden utensil & put to one side.

Now start to brown your beef joint. I used 1 tbsp of olive oil.

Once beef is sealed place into slow cooker and top with rosemary.

Empty gravy, 100ml port & mushed garlic into measuring jug and season with salt and pepper. Mix.

Pour sauce over beef joint and mix around the veg.

Cook for 5-6 hours on high or 10-12 on low. Low is preferable.

Result
It’s cooking so I’ll have to keep you posted

Notes
I'm going to be lazy and use micro steam bags for the new potatoes
For the gravy I separated some from the crock pot and thickened on the stove.
The garlic doesn't have to be slow roasted, I find it gives a more subtle flavor if it is. If you don't slow roast I'd reduce the number of cloves by 1-2.

 

[PixieLandGirl]

Like a plonker I forgot to turn it on before I helped my lodger move in. It's just finished cooking, 6 hrs on high. Tasted a small piece and it's nommy.

I think I'll have an early lunch tomorrow .

I may take the veg and roast them .. I've not decided yet .

 

[PixieLandGirl]

Updated OP.

You don't have to slow roast the garlic, I find it just gives a more subtle flavor. If I wasn't roasting it I'd likely reduce the number of cloves slightly.

The beef cut was marbled but not as much as say brisket; which is the cut I usually would use but there wasn't any available & I was too lazy to drive to the next store .

Low heat for 10+ hours gives the best results but with this being a dry run more for the balance of flavors with the veg, port and rosemary I didn't mind it being slightly less tender (although still awesomely soft and tasty).