Slow-Cooked To Meat-Heaven

Slow-Cooked To Meat-Heaven

Slow-Cooked Beef Knuckle / Chuck

🍴Ingredients

MEAT

• 1 kg beef knuckle or chuck

• 200g carrots

• 1 large onion

• 50g canned anchovies

• 500ml dark beer

• 100ml concentrated beef stock

• 200-300ml water

• 1 tablespoon parsley

• Onion powder

• Salt

• Pepper

  Potatoes

• 800g potatoes

  Quick brown cream sauce

• 2 tablespoons butter

• 1 tablespoon flour

• 300ml heavy cream

• 1 beef bouillon cube

• 0,5 teaspoon Chinese soy sauce

• Pepper

🍴How to

• 12-48 hours before starting to cook. Cover the meat in salt, pepper and onion powder. Don’t be shy, can’t really have too much. Let the meat sit open in the fridge for 12-48 hours, preferably on a wire rack.

• Sear the meat on high heat in a pan to give it color on all sides. Use a cast iron pot or a frying pan with very high edges.

• Lift out the meat, and put the onion in on medium heat.

• When the onion is a bit soft, put the meat back in and add the rest of the ingredients. Add enough water so that about 50% of the meat is covered. If you’re using a small pot, you might not need water.

• Put the pan/pot in the oven at 125 Celsius / 250 F for 5-6 hours. Add a baking tray underneath in case it pours over.

• Done, enjoy!

Potatoes.

• Boil the potatoes about 30 minutes before the meat is ready

Quick brown cream sauce

• Melt the butter in a pot

• Add the flour, stir.

• Add the rest of the ingredients

• Bring to a boil

• Done