Slow Cooked Roast Beef

Ingredients

2 kg Blade Roast

1 onion (thinly sliced)

1 cup of beef stock

1 cup of red wine

1 tsp of basil

1 tsp thyme

1 tsp oregano

1 tblsp wholegrain mustard

2 garlic cloves crushed

3 bay leaves

---

Method

Combine all the spices in a small bowl and stir to combine. Place the roast in the bottom of the slow cooker.

Sprinkle the spices all over the roast, turning to coat thoroughly. Combine wine, beef stock, wholegrain mustard, garlic and bay leaves in a bowl. Top the roast with the onions and pour the wine mixture into the bottom of the slow cooker.

Cook on low for 6-8 hours. Longer if you want the beef to be more like pulled beef.

Serve with the Horseradish Sauce.

Corned Beef

INGREDIENTS:

Approx 1.3kg corned beef

10 whole cloves

4 cloves garlic, peeled

4 bay leaves

Method

Place corned beef fat side up, into a slow cooker.

Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch.

Cover and cook on low heat for 4-5 hours.

Add potatoes and pumpkin or carrots to the slow cooker. Cover and cook on low

heat for an additional 2-3 hours, or until tender.

Thinly slice the corned beef and serve immediately with vegetables and a white

sauce.

Extra tasty when drizzled with my Pop’s home- made mustard recipe.

Pop’s Mustard:

Mix 4 teaspoons of sugar to 1 teaspoon of Keen’s mustard powder. Add a small amount of water or cold tea to make a paste.

Enjoy left over cold corned beef sandwiches for lunches over the next few days.

Recipe by Wendy Brodie

Fancy Snag Roll

Lets spice up the original snag in white bread, these Horizon Grazing sausages really do deserve it!

Ingredients

1 clove of garlic

2 spring onions

1/2 fresh red chili

6 ripe tomatoes

handful of fresh coriander

Lime juice (1-2 limes)

Olive oil

Salt and Pepper

6 Horizon Grazing sausages

Bread Rolls (hot dog style)

Finely cut jalapeños

Method

Chuck the 5 snags on the BBQ.

Peel garlic, trim spring onions, deseed chili and finely chop these together.

Add tomatoes and continue chopping and mixing all together on a board.

Add the coriander and chop and mix.

Place the salsa (above) into a bowl and add lime juice (add more if needed).

Add same amount of olive oil and stir and season to taste.

Chop the jalapenos finely and leave to the side.

Once the sausages are cooked through add one to each roll and top with the salsa and jalapenos.

Recipe by Jack Hilton.