Leeks

Braised beef with beer and leeks in the slow cooker

Name: Braised beef with beer and leeks in the slow cooker
Prep time: 8 h 20 min
Cook time: 8 h
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 beer can of 355 ml (12 oz); 30 ml (2 tablespoons) of Dijon mustard; 125 g (about 1/4 lb) of cream cheese; 1 package of 42 g of demi-glace sauce; Pepper, to taste; 15 ml (1 tablespoon) of garlic, chopped; 3 thyme stems; 1 bay leaf; 2 small leeks, sliced into 5 cm (2 inches) thick rings; 15 ml (1 tablespoon) of olive oil; 1 kg (2.2 lb) of roast beef; 4 slices of cooked bacon, diced into 1 cm (1/2-inch) thick pieces

Rate this recipe

Author: 5 ingredients 15 minutes

Keep screen on

Preparation 20

Baking 480

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

1 beer can of 355 ml (12 oz)
30 ml (2 tablespoons) of Dijon mustard
125 g (about 1/4 lb) of cream cheese
1 package of 42 g of demi-glace sauce
Pepper, to taste
15 ml (1 tablespoon) of garlic, chopped
3 thyme stems
1 bay leaf
2 small leeks, sliced into 5 cm (2 inches) thick rings
15 ml (1 tablespoon) of olive oil
1 kg (2.2 lb) of roast beef
4 slices of cooked bacon, diced into 1 cm (1/2-inch) thick pieces

Preparation

Side-by-side mode

Add beer, mustard, creamy cheese, and all of the demi-glace sauce to 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 lb) of fresh pappardelle until al dente. Drain.
Set the pasta back 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. Season with salt and pepper and stir.