I did another Experiment, but this time out of necessity. We had beef and no desire to traipse out to the store to buy ingredients for any of the beef recipes I have, so I bit the bullet and gave it the good old college try.
After all of my recent failures, I have had a food win! I may have had to advise Jonno to have a backup in mind in case it wasn’t edible, but it was deelishus!!! I also hedged my bets and made sides that I knew would be good just in case of Total Failure – baked kumara and peas.
It ain't pretty, but oh man was it tasty. Yum yum, fall apart beefy tasty. Easy to make, chuck in the slow-cooker, leave it til it falls apart!
Next time I would serve this with mashed potatoes and probably chuck some carrots in the slow-cooker too. And maybe onions. Whatever I have around really, because that's how this meal came into being - I used anything I could find that I thought might work with beef.
On-the-fly Slow-Cooker Beef
- a rump steak, whatever size you want
- 1 tin tomato puree
- 1 packet Maggi Sweet & Sour sauce mix
- 2 cups beef stock
- 1/4 cup red wine
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 1/4 cup golden syrup
- salt & pepper
- Mix all ingredients up in a bowl.
- Trim any excess fat off the rump steak and dredge in flour.
- Beef and sauce into slow cooker on high for 4-5 hours, or slow for 8-10 should do it.