Carne guisada en olla de cocción lenta

Ingredientes

• 4 pound (1.5 kg) beef joint
• Salt and pepper to season (, a few turns of the mill)
• 2 tbsp olive oil
• 1/2 tbsp butter
• 4 large shallots (, diced)
• 1 tsp sugar
• pinch ground cinnamon
• 14 oz (400g) plum tomatoes
• 3/4 cup (180ml) red wine
• 4 carrots (, peeled and sliced)
• 2 ribs celery
• 3 garlic cloves (, unpeeled)
• 2 bay leaves
• 1 beef stock cube (, crumbled)
• 1/4 cup (60ml) water
• 2 tsp cornstarch diluted in cold water or 1 tsp xanthan gum (, to thicken sauce if needed)
• salt and pepper (, to taste)
• fresh parsley to garnish
• plenty of grated Parmesan (, to serve)

Preparación

1. 1

   Season the beef joint liberally with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned. Set aside.

2. 2

   Add a knob of butter to the pan and sweat the shallots over low heat – covering the pan will help caramelize the shallots.

3. 3

   Season with a pinch of sugar and cinnamon and stir in the plum tomatoes, breaking them up with the back of a wooden spoon.

4. 4

   Pour the wine into the pan and bring to a rolling simmer. Transfer the contents of the pan to your slow cooker.

5. 5

   Add the sliced carrots, celery sticks, unpeeled garlic cloves, and crumbled beef stock cube. Stir to combine.

6. 6

   Top with the beef joint and add a little water. Cover and cook on the low setting for 8-10 hours or overnight. You want to cook until the beef is fully tender and easily pierced with a knife.

7. 7

   Transfer the beef to a cutting board and allow to cool slightly. Discard the bay leaves, garlic and celery sticks and bring the sauce to a rolling simmer. Stir in a little cornflour slurry (or xanthan gum) if it needs thickening. Check the seasoning and add salt and pepper, to taste.

8. 8

   Slice the beef and add back into the sauce to warm through. Serve over noodles, mashed potatoes or polenta. Add grated parmesan cheese and garnish with fresh parsley.