Braised beef with beer and leeks in the slow cooker
20
480
4
Yes
Ingredients
- 1 beer can of 355 ml
- 30 ml (2 tablespoons) of Dijon's mustard
- 125 g (about 1/4 pound) of creamy cheese
- 1 bag of demi-glace sauce of 42 g
- Pepper up to taste
- 15 ml (1 tablespoon) of chopped garlic
- 3 thyme stems
- 1 bay leaf
- 2 small leeks slice into rings of 5 cm (2 inches) thick
- 15 ml (1 tablespoon) of olive oil
- 1 kg (about 2 1/4 pounds) of roast beef
- 4 slices of diced cooked bacon of 1 cm (1/2 inch) thick
Preparation
Side-by-side mode
- Add beer, mustard, creamy cheese, and all of the demi-glace sauce in the slow cooker. Pepper. With an immersion blender, emulsify the preparation.
- Add garlic, herbs and leeks. Stir.
- Heat oil in a pan over medium heat. Brown the roast beef for 1 to 2 minutes on each side.
- Lay roast beef in the slow cooker with bacon.
- Cover and cook for 8 to 10 hours at low intensity.
Chef’s note
Idea for accompaniment: Pappardelle with arugula salad
-
In a casserole filled with salted boiling water, cook 350 g (about 3/4 pound) of fresh parpadelles al dente. Drain.
-
Set pastas again in the casserole and add 30 ml (2 tablespoons) of olive oil, 500 ml (2 cups) of arugula salad and 125 ml (1/2 cup) of grated Parmesan. Salt, pepper and stir.
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