Slow-Cooked Beef in Cider

Youll need unsweetened cider, a cut of beef suitable for slow cooking, and just a few basic ingredients. After a few minutes of preparation, the oven will take over, and with a few more steps, youll bring the dish to a delicious result.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 210 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, beef, shoulder

  • pieces Salt, table

  • pieces Oil, olive

  • 800 g Potatoes, white

  • 4 pieces Carrot, fresh

  • 4 pieces Shallot

  • 400 ml Juice, apple

  • 300 ml Soup base, beef, cube

  • 3 pieces Thyme, fresh

  • 2 piece Spices, bay (leaves)

  • 30 g Butter, unsalted

Steps

  1. Preheat the oven to 150 degrees Celsius. Season the meat well with salt and pepper. Wash the potatoes and cut each one in half. Peel the carrots and cut them into 4 cm long pieces, and quarter the shallots.

  2. In a pot with a lid that can be used for baking in the oven, heat the oil and sear the meat on all sides. Transfer it to a plate.

  3. Reduce the heat and place the potatoes in the pot with the cut side down. Let them cook for 5 minutes.

  4. Add the carrots and shallots to the pot, season with salt, and stir. Return the meat to the pot, add the cider, stock, thyme, and bay leaf. Bring to a boil, then cover the pot and place it in the oven for 3 hours.

  5. After three hours, transfer the meat and vegetables to plates or a serving platter. Shred the meat with a fork.

  6. Reduce the sauce slightly, turn off the heat, and stir in the butter. Pour the sauce over the meat and vegetables, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 162.68 kcal
  • Fat: 10.39 g
    • Saturated Fat: 4.22 g
  • Carbohydrates: 7.68 g
    • Sugars: 0.75 g
  • Protein: 7.59 g
  • Fiber: 1.02 g