Cuts of beef suitable for long slow cooking
Most cuts from the beef forequarter are best suited for slower cooking.
- Neck
- Shin
- Soft shin
- Chuck
- Blade
- Brisket
- Thick and thin flank
- Oxtail
- Meat cooked with bones has a better flavour so if the recipes says to cube the meat, add the bones to the mixture while cooking then remove before serving.
- All the dishes on this page can be cooked using a slow cooker.
- Oven cooked casseroles can successfully be cooked on a low heat in a saucepan on top of the stove.
- If the cut you are using is fatty, place the cooked casserole in the fridge overnight, the fat will rise to the top and solidify which will make it easy to skim off.
BEEF AND MUSHROOM CASSEROLE WITH PARMESAN DUMPLINGS
Serves 6
1kg blade of beef, cut into 2cm chunks
30ml olive oil
1 onion, chopped
6 bacon rashes, chopped
250g button mushrooms
4 cloves of garlic, crushed
45ml flour
500ml beef stock
250ml red wine
2 sprigs of thyme
3 bay leaves
Dumplings
50g butter
500ml self-raising flour
5ml mixed dried herbs
125ml Parmesan
'ml milk
Brown the meat in the olive oil over a medium heat. Transfer to a plate.
Add onion, bacon, mushrooms and garlic and cook until soft.
Stir in the flour and cook for a another minute.
Add beef stock, red wine, thyme sprigs and bay leaves. Bring to the boil. Reduce heat and simmer, covered, for 1-2 hours until the meat is tender.
Spoon into a 2-litre ovenproof dish and top with with spoonfuls of dumpling dough. Bake at 200?C for 20 minutes.
DUMPLINGS: Rub butter into flour. Stir in herbs and Parmesan. Add enough milk to make a soft dough.
- You can replace the red wine with extra beef stock
SPICY BEEF AND BEAN CASSEROLE
Serves 4
1.5kg blade of beef, cut into 4cm pieces
45ml seasoned flour
45ml olive oil
1 onion, halved and thinly sliced
3 carrots, peeled and cut into 2cm-thick slices
4 whole star anise
4cm-piece fresh ginger, peeled and thinly sliced
2 stems lemongrass, white section only, halved
600ml beef stock
125ml brandy (optional)
45ml tomato paste
200g green beans, topped and tailed
coriander leaves, to serve
Toss the meat in seasoned flour.
Heat oil in a saucepan. Add beef in batches and cook for 2-3 minutes or until brown. Transfer to a plate.
Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemongrass, and stir to combine.
Return the meat to the pan and add the stock, brandy and tomato paste. Cover and simmer for 1-2 hours or until the beef is tender.
Meanwhile, cook beans in boiling water for 3-4 minutes or until bright green and crisp. Drain and add to the beef mixture and stir to combine.
Serve sprinkled with coriander.
- The brandy can be replaced with extra stock.
BEEF AND STOUT CASSEROLE WITH BAGUETTE TOPPING
Serves 6
60g butter
4 onions, halved and sliced
2 sticks of celery, sliced
3 cloves of garlic, crushed
1.5kg chuck, cut into cubes
45ml flour
300ml beef stock
330ml can of milk stout
a few sprigs of thyme
2 bay leaves
15ml soft brown sugar
15ml red wine vinegar
30ml Worcestershire sauce
50g butter, softened
15ml Bovril spread
Melt the butter in an ovenproof saucepan over a medium heat. Add onions and celery and fry until golden, stirring occasionally. Add garlic and cook for another minute.
Remove the mixture and set aside. Turn the heat up a little, season the beef with salt and pepper and seal it in batches.
Return the onions to the pan, sprinkle over the flour and cook for a minute. Add the stock and stout and bring to the boil. Add the herbs, sugar, vinegar and Worcestershire sauce. Cover and cook in the oven at 160?C for 1-2 hours.
Combine butter and Bovril and spread some on each slice of bread.
Arrange the bread over the casserole and return to the oven at 180?C for 10-15 minutes until the bread is crispy. Serve immediately.
BEEF AND ONION CASSEROLE
Serves 4
30ml olive oil
1kg shin on the bone
60ml red wine vinegar
3 onions, finely sliced
3 cloves of garlic, crushed
5ml paprika
100ml red wine
125ml beef stock
400g can of chopped tomatoes
15ml tomato puree
2 bay leaves
salt and pepper
chopped coriander , to serve
Heat oil in an ovenproof saucepan. Brown the shin well on each side, and then remove from the pan.
Add the vinegar and let it bubble and almost evaporate.
Add the onion, and gently fry on a medium heat for 10-15 minutes until softened and starting to colour.
Stir in the garlic and the paprika. Cook for a minute more.
Add red wine, stock, tomatoes, tomato puree and bay leaves. Season.
Return the meat to the pan, cover and place in the oven at 160?C for 2 hours, stirring halfway through and adding water if needed. Cook until the meat is very tender.
This is delicious served with mashed potato.
- You can replace the red wine with extra beef stock.
BEEF RAGU WITH PASTA
Serves 6
1.5kg soft shin
salt and black pepper
30ml olive oil
2 sprigs of rosemary
2 sprigs of sage
1 red onion, peeled and cut in chunks
4 cloves of garlic, crushed
1 carrot, peeled and sliced
1 celery stalk, sliced
500ml red wine
400g can of tomatoes
15ml finely grated orange rind
250g cooked pasta to serve
Parmesan cheese
Season the beef with salt and pepper.
Heat the olive oil in an ovenproof saucepan. Add the beef and brown on all sides - about 5 minutes.
Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and saute until vegetables are softened, about 5 minutes.
Add the wine and continue to simmer until liquid has reduced by half, about 15 minutes.
Add tomatoes and their juices and orange rind.
Cover and cook in the oven at 160?C for 2-3 hours until very soft. Remove and cool slightly.
Shred the meat with two forks and serve on cooked pasta.
Sprinkle with Parmesan cheese.