This has got to be one of tastiest and easiest beef dishes I have found in a while. Not only will it feed the whole family. It is totally versatile. Serve it with rice (I love brown rice), with creamy mashed potato, or in a bun. You can feed a crowd by serving in mini tortillas, or make you own homemade meat pies. This beef is jam packed with flavour.
1 onion large, sliced
250 mls liquid chicken or vegetable stock
125 mls red wine vinegar
1/2 C brown sugar firmly packed
1/4 C tomato paste
2 T soy sauce
2 T seeded (wholegrain) mustard
4 cloves minced garlic
salt to taste
1 1/2 kgs beef bolar blade (whole)
2 T cornflour
Place the first 9 ingredients into the slow cooker bowl.
Add the beef and turn until it is completely coated.
Cover and cook on low for 8-10 hours.
Around the 6 hour mark, mix the cornflour in a little water and stir through the mixture, and continue to cook. If you prefer a thicker gravy, just add a little more cornflour.
Shred beef using a fork (it won’t pull apart if it hasn’t been cooked long enough).
Add a squeeze of fresh lime before serving (and sour cream is great too).