Braised Beef with fresh oregano

  • Summer is here again ! Busy days, lazy days and,Peppers what to cook days.
  • Braises are good for the cheaper tougher cuts of beef. Braised beef is wonderful because you can cook up a large amount and then freeze some for summer lunches or quick dinners.
  • What you need
  • 3 large peppers red and green. If you like a kick add a chilli pepper or two done the same way.
  • 1 medium onion
  • 2 cloves garlic minced
  • ½ cup red wine
  • 1 tablespoon fresh oregano minced
  • 400 gm of tomatoes
  • 1 kg of brisket or beef chuck roast
  • olive oil
  • pepper salt
  • dash of maple syrup or brown sugar.
  • Equipment
  • Fry Pan
  • Slow cooker: If you don’t have a slow cooker use a covered oven dish.
  • Method
  • Place pepper over an open flame, turning every few minutes, untel all sides are blackened.
  • Place peppers in tin foil and wrap to allow to stem through.
  • Remove from foil, place on a board and strip away the charred skin. Chop and keep to add later.
  • Heat fry pan to Hot, add oil. Rub beef with salt and pepper. Sear for 2 minutes each side and set aside. Don’t clean the pan
  • Add onions and cook untel soft and brown
  • Add chopped peppers and garlic . Cook for 2 to 3 minutes.
  • Add red wine and scrape the bits stuck to the pan. Reduce the wine by half on low. Add the tomatoes and bring the liquid to boil.
  • Add the dash of maple syrup
  • Add the mixture to the slow cooker with the beef. Ensure there is enough liquid. Set the Slow Cooker to a very low temperature. It will take some 6 to 8 hours. Check fluid levels
  • Meat is done when it is tender enough to be pulled apart with a fork.
  • Remove the meat and shred using tow forks. Return to liquid. Add fresh oregano and serve.
  • You can use the pulled beef for tacos, burritos, Bread rolls
  • Pulled Beef

 

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