Apple balsamic pulled beef

This is another easy recipe for the slow cooker using a economical cut of beef, its really delicious and my kids loved it too! I served it on a warm sunny day with wraps and a honey mustard broccoli salad but it would be great in winter with mash or cous cous to soak up the sauce. It would work fine with stewed apple too so another great way to use some of the frozen stewed apples you might store for winter.

¼ cup balsamic vinegar
3 small apples
2 bay leaf
2 big sprigs rosemary
2 large sprigs thyme
1 large onion
2 cloves garlic
1 cup veg/beef stock
1 cup white wine
800 grams oyster blade steak
1-2 Tablespoons cornflour (optional)

Brown the steak in a hot pan, finely chop onion, garlic, herbs and apple and put them in the slow cooker with all other ingredients and cook on low for about 6 hours until the meat is falling apart. Depending on what you are serving it with you may like to thicken it up with a little cornflour mixed with water and then mixed in with the sauce, and continue to cook for another 10 minutes. I thickened it when I served it in wraps with a honey mustard broccoli salad and a soft goats cheese but I probably wouldn’t bother thickening it if I was serving it with mash, cous cous or polenta that would soak up the sauce. DPP_440

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo

The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
200 ml (approx.) Extra Virgin Olive oil

Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil

DPP_426

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!