The best is to eat beef simmer over low heat, so use the slow cooker is the best option. The traditional beef stew is the cow shoulder meat cut into pieces and stew, and now you can also use the kind of slow cooker stew made with ground beef meatballs. Today we introduce another cooking recipe.
The secret to perfect pulled beef rolls is the low, slow cooking time so that the meat becomes meltingly tender.
3L (12 cup) slow cooker
1kg beef chuck
1 cup Massel Liquid Stock Beef Style
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon fennel seeds
1 bay leaf
3 thyme sprigs
Bread rolls, salad leaves, gherkins, sliced tomato, sliced Swiss cheese and Dijon mustard to serve.
Slash beef with a sharp knife without cutting all the way through (to help flavours penetrate). Place in a 3L (12 cup) slow cooker with Massel Liquid Stock Beef Style, onion, garlic, seeds and bay leaf. Season. Cover and cook on low for 8 hours or until meat is very tender and flakes with a fork.
Place beef on a board and shred with 2 forks. Add as much cooking liquid as you like to moisten the meat.
To serve, fill bread rolls with salad leaves, mustard, beef, gherkins, tomato and cheese.