Sunday, 2 August 2020

Slow Cooker Beef & Broccoli

Ingredients

  • 1 kg boneless beef chuck roast, thinly sliced into bite-sized pieces
  • ½ cup GF soy sauce
  • 1 cup GF beef stock
  • ½ cup brown sugar
  • 1 tsp sesame oil
  • 1 tablespoon red wine vinegar
  • 5 cloves garlic, minced
  • 2 teaspoons minced or grated fresh ginger
  • 4 tablespoons GF cornstarch
  • 6 tablespoons water
  • 4 cups medium-sized broccoli florets
  • 2 tablespoons thinly sliced shallots 

Method

  1. Arrange beef slow cooker.
  2. Add everything from soy sauce to ginger. Mix well.
  3. In a small bowl, whisk cornstarch and water until smooth. Add into slow cooker and mix well into the soy sauce marinade.
  4. Cover and cook on high for 3½ hours
  5. Add broccoli to the slow cooker and mix into beef and sauce. Continue cooking on high for 30 minutes, or on low for 1 hour.
  6. Serve over rice.

Cauliflower & Almond Soup

Ingredients

  • 1 large leek, white part only, chopped
  • 2 garlic cloves, crushed
  • 1 kg cauliflower, cut into small florets
  • 2 potatoes peeled & diced (about 400gm)
  • 1.5l (6 cups) GF chicken stock
  • 2½ cups almond meal or chopped blanched almonds
  • ¾ cup snipped chives
  • Pouring cream, blue vein cheese and garlic bread to serve

Method

  1. Put the leek, garlic, cauliflower, potato and stock into the slow cooker
  2. Cook on high for 3 hour or until the cauliflower and potato are tender 
  3. Add the almonds and with a stick blender purée the soup
  4. Stir through half of the chives and season with salt and ground black pepper
  5. Ladle the soup into bowls, drizzle with cream and garnish with remaining chives
  6. Serve with garlic bread and blue vein cheese on the side. For those who like blue vein cheese is is best crumbled into the soup the soup is consumed.
NOTES:
  1. The soup will thicken on standing. Stir through extra stock as desired.
  2. If you don't have access to a slow cooker, use a large saucepan on a stove top, with a lid and simmer for the same time.