Slow Cooked Beef in Red Wine Sauce

There is something about a Sunday that calls for a roast dinner. There is nothing I like more than sitting down to a Sunday roast with all the trimmings. Roast beef and Yorkshire puddings is traditional and worth the effort of spending the time cooking it. This Sunday though I was rather busy. I had already bought the beef so decided to see if I could make roast beef in the slow cooker. I had previously had success making roast chicken and was hoping that roast beef would be just as successful.
I had recently been invited by Frontera, the world’s best selling Chilean wine, to take part in their blogger challenge. The challenge was to celebrate their new packaging, each of the bottles now has a label with a visual story about the wine. Also each label has a poem which portrays the innovative spirt of Frontera using the traditional Chilean method of ‘Lira Popular’. This is a collection of printed folk poems collected between 1880 and 1920 which reflect Chilean society and are illustrated with woodcuts.

The Frontera Cabernet Savignon has the following poem:

I am the most famous, recognised around the world, I want to show off.
My Chilean bravery and courage, everyone likes me and I am popular on every occasion,
grapes with magical roots.

Each of the Frontera wines in the range, Merlot, Cabernet Savignon, Savignon Blanc, Pinot Grigio and Cabernet Savignon Blush, have their own unique poem. The challenge I faced was coming up with a meal using the wine and creating my own poem to describe the meal. I decided to make slow cooked roast beef in red wine sauce.

The slow cooked roast beef actually worked well and the sauce was very tasty. Do keep an eye on it so that it does not get over cooked, slow cookers very depending what setting you have them on and how big the joint is. The beef should be tender when pierced with a fork. Accompany with roast potatoes, Yorkshire puddings and vegetables and you will have the perfect Sunday dinner. I was able to go out and do what I needed to do and when I came in I just needed to cook the potatoes. Frontera Cabernet Sauvignon was the perfect accompaniment to the meal as well as making a lovely sauce.

As for my poem, based on the Lira Popular, here it is:

I am well loved and traditional, eaten on Sunday, the perfect family meal,
Part of British culture, I must have Yorkshires and will be eaten with a smile,
Beef made magical.

Do you think I captured the idea of the poetry?

Slow cooked roast beef in red wine sauce

Alison

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Ingredients

  

• Joint of beef
• 2 tbsp olive oil
• 3 carrots
• 2 onions
• 2 cloves garlic
• 2 sprigs thyme
• 2 tsp rosemary
• 500 ml red wine
• 500 ml beef stock
• 2 tbsp cornflour
• 50 ml water
• salt and pepper for seasoning

Instructions

 

• Sprinkle the joint with salt and pepper
• Heat the oil in a pan and brown the beef joint on all its sides. Place in the slow cooker
• Chop and peel the onions, carrots and garlic and place in the slow cooker with the herbs.
• Pour the wine into the pan you used to brown the beef, and bring to a simmer then pour into the slow cooker
• Add the stock to the slow cooker
• Cook on medium for 4-5 hours, checking to see if done.
• Remove the beef from the slow cooker.
• Combine the water and cornflour.
• Add the juices from the slow cooker to a pan and add the cornflour mixture to it
• Bring to the boil stirring all the time until thick
• Serve the beef with the sauce.