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Slow-Cooker Roast Beef

Ingredients:

  • 2 tbsp Coles Classic Olive Oil                                           1  1/2 cups beef stock
  • 1.8kg piece  or beef blade roast                                       500g chat potatoes
  • 3 small pickling onions, quartered                                  1 bun carrots, trimmed, peeledch baby (Dutch)
  • 2 garlic cloves, crushed                                                    3 sprigs fresh thyme
  • 1/3 cup dry white wine                                                    1/2 cup frozen peas
  • 3 tsp wholegrain mustard
Method: ​

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  • Heat 1 tbsp oil in a large frying pan over medium high heat. Cook beef for 6 minutes, turning, or until browned all over. Place in bowl of slow cooker.
  • Heat remaining 1 tbsp oil in pan. Add onion and garlic. Cook, stirring, for 3 minutes or until just softened. Add wine. Reduce liquid by half. Stir in mustard and stock. Carefully transfer to slow cooker.

  • Add potatoes, carrot and thyme. Season with pepper. Cover with lid. Cook on low for 6 hours or until beef is tender.
  • Add peas. Cook for 10 minutes.
  • Serve sliced beef with vegetables and a little cooking liquid.​​​​​​​
Image and recipe thanks to:taste.com
Cheesy French Onion Meatballs and Mushrooms 

Ingredients:​

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  • 1 egg, lightly whisked
  • 500g  Beef  Mince
  • 50g (1 cup) panko breadcrumbs
  • 40g packet French onion soup mix
  • 80g Colby cheese, cut into 20 small pieces
  • 1 tbsp vegetable oil
  • 200g portobello mushrooms, thickly sliced
  • 2 tbsp tomato paste
  • 125ml (1 ⁄2 cup) thickened cream
  • 60g baby spinach
  • 4 crusty bread slices​​​​
Method:​ ​​​
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  • Combine the egg, beef, breadcrumbs and 1&1/2 tbsp soup mix in a large bowl. Use your hands to mix evenly. Roll a slightly heaped tablespoonful of mixture into a ball then flatten slightly. Place a piece of cheese in the centre then enclose and reshape mixture firmly into a ball. Repeat with the remaining mixture and cheese. Place on a tray and transfer to the fridge for 30 minutes to chill.

  • Heat the oil in a large non-stick frying pan over medium-high heat. Add half the meatballs. Cook, turning occasionally, for 5 minutes or until browned evenly. Transfer to a plate. Repeat with remaining meatballs.
  • Add mushroom to pan. Spread out to a single layer and cook, without turning, for 3 minutes or until golden brown underneath. Turn and cook on other side for 2 minutes. Transfer to the plate with meatballs.
  • Reduce heat to medium. Add the tomato paste to pan and cook, stirring, for 1 minute. Place the cream and 125ml (1 ⁄2 cup) water in a jug. Stir through the remaining soup mix until combined. Gradually pour the cream mixture into the pan, stirring, until combined.
  • Return the meatballs and mushrooms to pan. Cover with a lid and reduce heat to low. Simmer for 3 minutes then add the spinach. Cover and simmer for 2 minutes or until wilted. Season and serve with crusty bread.​​
Image and recipe thanks to:taste.com
Beef Parmigiana

Ingredients:

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  • 1/3 cup vegetable oil
  • 4 (125g each) crumbed beef schnitzels
  • 2/3 cup chargrilled vegetable pasta sauce
  • 4 slices chargrilled eggplant
  • 2/3 cup grated mozzarella cheese
  • 100g salad leaves​​​​​​​​​
Method:

  • Line a baking tray with foil. Pour oil into a frying pan until 1cm deep. Heat pan over medium-high heat. Reduce heat to medium. Cook schnitzels, in batches, for 2 minutes each side or until golden. Transfer to prepared tray.
  • Preheat grill on medium. Spread pasta sauce over each schnitzel. Top each with 1 slice eggplant. Sprinkle with cheese. Grill for 2 minutes or until cheese is golden and melted. Serve with salad leaves.
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Image and recipe thanks to:taste.com
Slow-Roasted Pork and Red Wine Ragu with Pappardelle

Ingredients:

​​​​
  • 2 onions, quartered
  • 1 garlic bulb, cloves separated, peeled
  • 1.5 kg pork shoulder (bone in)
  • Olive oil, to drizzle
  • 750ml bottle shiraz
  • 8 large Roma tomatoes, halved
  • 1 cup (80g) basil leaves
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp finely grated lemon zest
  • 2 tbsp chopped oregano leaves
  • 600g pappardelle (see notes)
  • Grated parmesan, to serve
Method:

  • Preheat the oven to 140°C.
  • Scatter the onion and garlic over the base of a large roasting pan. Sit a roasting rack over vegetables and place the pork on the rack. Season well with sea salt and freshly ground black pepper, and drizzle liberally with olive oil. Pour half of the wine (375ml) and 1 cup (250ml) water into the base of the pan, over the onion and garlic.

  • Slow-roast for 6 hours, checking every hour to make sure that the liquid doesn’t fully evaporate (if necessary, add extra water to the pan).
  • Place the tomatoes on a baking tray, then season and drizzle with olive oil. Roast with the pork for the final 2 hours of cooking time.
  • Remove roasting pan and tomatoes from the oven. Place the tomatoes, onion and garlic cloves in a blender, along with the basil. Whiz until a smooth sauce. Place tomato sauce in a large saucepan, along with canned tomatoes, vinegar, lemon zest, oregano and remaining 375ml wine. Season and simmer over medium-low heat for 45 minutes or until well reduced.
  • Shred the pork, discarding the skin, fat and bones. Add the meat to the saucepan and cook for a further 15 minutes or until reduced and thick.
  • Meanwhile, cook pappardelle according to packet instructions. Drain and divide pasta among serving bowls. Ladle pork over pasta and scatter with parmesan before serving.
Image  thanks to:taste.com