Cider-sloshed Leg of Beef
Leg of beef (don’t worry, it’s not the whole leg) is a brilliantly cheap cut. It’s perfect for slow cooking. While you have to give it time to cook, the hands-on element is very quick and easy.
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- Leg of beef (about 500g)
- Salt and pepper
- A dusting of plain white flour
- A splash of olive oil
- 1-2 onions, peeled and thinly sliced
- 2 garlic cloves, pressed flat with side of a knife and peeled
- 1 bundle of Patchwork Farm herbs (bay, rosemary and/or thyme)
- 500ml bottle of cider
- Season the beef well. Dust with enough flour to lightly coat.
- Set a casserole pot on high heat. Add a splash of oil. Gently place the meat in the pot.
- Cook until it’s nicely browned all over, turning it to ensure each side gets nicely seared.
- Add the onions, garlic and herbs. Cook until they’ve softened and look glossy and tender.
- Pour in the cider. Let it bubble up for a moment. Top up with enough water (or more cider if you’re feeling generous) to just cover the beef.
- Transfer to a slow cooker if you have one, and cook 4 hours or overnight, until the beef shreds easily.
- If you don’t have a slow cooker, put the casserole dish in a 150°C/Gas 2 and cook 3-4 hours, again until the meat practically falls apart when pulled with two forks.
- Once cooked, remove the beef from the casserole dish. Shred or slice the meat into bite-sized pieces.
- Whisk 2 tbsp of the broth with 1 tbsp plain white flour until smooth. Warm a frying pan. Add a knob of butter. Spoon the onions from the broth. Add them to the butter. Fry until they pick up a little colour. Season with salt and pepper. Add the broth/flour mix. Cook for a minute. Slowly pour in about 1 mug of broth. Let it bubble up and reduce a little. Serve warm over your meat.
- Once cooked, it offers beautiful meat that you can shred and serve up as a Sunday roast, and you’re left with lots of broth which you can use as a beef stock for a meaty-meatless stew. Roast or pan fry hunks of carrots, potatoes, onions and/or leeks until nicely coloured. Season well. Add to broth and you’ve got a stew.
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/