KINGHAT SLOW COOKER FLANK BEEF WITH BARBECURE SAUCE

One of the most, flavoursome cut of beef. Thick flank also known as top Rump is good for slow roasting. Also can be used as stir fry strips of fry steak. The Thin flank known as skirt, hanger steak. It has plenty of fat marbling which makes it moist and flavoursome. It can be used in Mexican recipes as fajitas, grilling and frying or for barbecue.

Time: 10 to 12 hours on slow heat

Serve: 10 -12

Ingredients

– 2.5 kg of flank beef

– ½ cup all-purpose flour

– vegetable oil

– 5 cloves garlic (minced)

– 3 large onion (chopped)

– 1 large onion loose

– 4 bell pepper in different colours (diced)

– 5 to 6 cups of water

– 3 bay leaf

– 1 table spoon dried or fresh rosemary

– 1 table spoon dried or fresh thyme

– 3 table spoon of Worcestershire sauce

– 1 table spoon of soya sauce

– salt

– ground black pepper

– barbecue sauce

– one pack of three colour coleslaw mix

Method

Part one
Coat the beef with flower in a deep Bowl and dust excess flower.

In an appropriately sized pot, heat oil over high heat. When hot, brown the beef in for 5 to 6 min on each side until dark crust all over, remove to a large plate. Note: flavour comes from a good sear. Scraping up those caramelized brown bits from the bottom of your pot, is going to give your stew a deep, rich flavour. Add oil in the same pot over medium heat add the 1 chopped onion and garlic. Cook stirring for 6 min until the onion has softened.

Add the water to the pot, the water will loosen all the brown bits from the bottom of the pot. The bits left behind will thicken and add deeper flavour. Add the salt and pepper, bay leaf, and the beef flank and simmer covered for 30 min. 

 

While the beef is being cooked. Fry the reaming two onion with olive oil in a separate saucepan, until the onion are soften and golden in colour. Set aside on a plate.

 

Then fry the diced bell peppers with olive oil, until cooked with slightly roasted in colour. Set aside on a plate.

 

Part two

In your slow cooker stoneware bowl, put the loosed onion at the button. 


Now add the beef and stew mixture on top. The liquid should just cover the beef. Do not over fill, if water needed add boiling water.

 

Tips and advice

Slow cookers are designed to do their own thing so you don’t need to keep checking the contents. Every time you take the lid off it will release some of the heat. So if you keep doing that you have to increase the cooking time. Leave it alone and do other stuff.

 When the beef is cook it should easily fall apart, with care remove and let it rest on a wooden board for 3 min. Then using a brush cover the beef with barbecue sauce and serve.


Make your sandwiches with bread rolls or wraps. Fill it with the shred meat the onion and bell peppers with coleslaw mix for the finishing touch and serve with fries on the side.

 


kinghat

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