Slow cooked top side of Beef


  • 2tablespoons corn flour



  1. Preheat 150 degrees
  2. Heat oil in a large sauce pan brown beef on all sides. Transfer to a plate and set aside.
  3. Add the vegetables and garlic to the pan and, stirring regularly, cook until the onions are beginning to go soft.
  4. Transfer the vegetables to crock pot and place the beef on top, push the beef down so it nestles among the vegetables.
  5. Dissolve the stock cube in the just boiled water; add the wine, oregano, mixed herbs and pepper.
  6. Pour over the beef; add the bay leaf and cover. Cook on low for 6 hours.
  7. Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. Remove the vegetables with a slotted spoon and arrange around the beef. Cover and keep warm.

For the gravy, ladle the liquid left in the crock pot into a saucepan, stir in the corn flour and bring to the boil, simmer for 2 minutes.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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