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Braised beef with beer and leeks in the slow cooker
Author:
5/15
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Preparation
20
Baking
480
Portions
4
Freezing
No
Calories
671
Sodium
1347 mg
Protein
60 g
Fiber
2 g
Cholesterol
Fat
36 g
Sugar
Carbohydrate
18 g
Iron
7 mg
Calcium
101 mg
Ingredients
Preparation
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 pound) of roast beef
4 slices of diced cooked bacon of 1 cm (1/2 inch) thick
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This week's specials
Braised beef with beer and leeks in the slow cooker
From
Sep 16
to
Jan 01
Preparation
In the slow cooker, add beer, mustard, creamy cheese and all of the demi-glace sauce. Pepper. With an immersion blender, emulsify the preparation.
Add garlic, herbs and leeks. Stir.
In a pan, heat oil at medium heat. Brown roast beef for 1 to 2 minutes for each sides.
Lay roast beef in the slow cooker with bacon.
Cover and cook for 8 to 10 hours at low intensity.
Chef's notes
Idea for accompaniement
Pappardelles 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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