+PREPARATION 30 Min
+COOKING 6h00 to 8h00
+TOTAL 6:30 a.m. to 8:30 a.m.
* Ingredients :
° 1.5 kg of roast beef in the eye of the blade, cut into pieces
° 60 ml of flour seasoned with 1.5 ml of salt, 1.5 ml of pepper and 1.5 ml of celery seeds
° 30 ml duck fat or butter and oil
° 500 g of vegetables (onion, carrot, celery)
° 4 branches of chopped parsley.
° Basil (optional)
° Lemon zest and juice (optional)
° 60 ml. apple or port vermouth or red wine
° 250 ml beef broth
° 60 ml * finely chopped oyster mushroom (optional)
° Salt & pepper to taste.
° Mushrooms
* Instructions :
Preheat the slow cooker: 8 hours for low or 6 hours for high. Melt the duck fat in a pan, add the vegetables, parsley and lemon zest.
Lower the heat and simmer for 15 minutes. Transfer to the slow cooker.
Place the seasoned flour on a plate and roll up the pieces of beef one at a time until well coated.
In a skillet, brown the pieces of beef, turning them several times. Add them to the slow cooker with the lemon juice, vermout and beef broth. Salt and pepper.
Putting lid on slow cooker also cooking about 6-8 h .
Removing beef pieces from slow cooker. Cover with foil and keep warm.
Pass the cooking juices through a sieve, crushing the vegetables with a mixer. Skim the juice and pour it into a saucepan.
Add the chopped mushrooms. Bring to a boil, stirring constantly, until the sauce thickens slightly.
Enjoy!
