I have developed a new found love of the slow cooker. It uses very little electricity and you can set it up in the morning so you have a beautiful slow-cooked meal to come home to after work.
This recipe has become a regular in my household and it has even passed the test for the father-in-law (who is very skeptical of the way we eat!). The meat is interchangeable and you can add whatever veggies you like. This is the beauty of the recipe, it can be changed depending on what you have in the fridge and depending on seasonal produce.
500g of beef brisket/silverside/cheeks
1 carrot peeled and chopped
1 zucchini chopped
1 large stick of celery
1 diced onion
3-4 chopped roma tomatoes
1 cup of beef broth or water
1 Tbsp salt
2 Tbsp of Tamari
3 Tbsp rice malt syrup or raw honey
2 Tbsp apple cider vinegar
1/2 Tbsp cinnamon
- Add all ingredients to the slow cooker and stir to combine
- Cook for 10-12 hours on low
- 30 minutes before the meal is ready take 2 forks and gently pull the meat apart and let it marinate in the sauce.
- Serve with pumpkin, carrot and sweet potato mash and some greens.
- Enjoy xo