Slow Cooked Beef With Red Wine And Peppercorn Sauce

The winner of the Friday foodfight, this flavoursome beef is sliced and served with piping hot mash and crisp green beans.

The ingredient of Slow Cooked Beef With Red Wine And Peppercorn Sauce

• 1 tablespoon olive oil
• 1 2kg piece beef bolar blade
• 2 large brown onions halved cut into thin wedges
• 375ml 1 1 2 cups red wine
• 250ml 1 cup massel beef stock
• 1 x 30g can green peppercorns drained
• 4 large fresh thyme sprigs
• 3 fresh or dried bay leaves
• mashed potato to serve
• steamed green beans to serve

The Instruction of slow cooked beef with red wine and peppercorn sauce

• heat half the oil a stockpot over medium high heat add the beef and cook turning occasionally for 8 10 minutes or until browned transfer to a plate
• heat the remaining oil in the pan over medium high heat add the onion and cook stirring for 5 minutes or until soft
• add the beef red wine stock peppercorns thyme and bay leaves to the pan bring to the boil reduce heat to low cover and simmer for 1 1 2 hours or until the beef is tender
• transfer beef to a plate cover to keep warm increase heat to high boil for 15 minutes or until the sauce reduces by half
• thickly slice the beef across the grain divide mash among serving plates top with beef and sauce serve with beans

Nutritions of Slow Cooked Beef With Red Wine And Peppercorn Sauce

calories: 231 83 calories
calories: 10 grams fat
calories: 3 5 grams saturated fat
calories: 2 5 grams carbohydrates
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calories: 33 grams protein
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