Don't be fooled by it's appearance; gravy beef when cooked long and slow results in meat that is flavoursome and fork-tender.
The cut
Gravy beefis a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking.
How to cook
Best cooking methods – Slow Cooking, Simmer
Cut beef into cubes, coat with flour and brown in a frying pan over high heat. Browning meat first improves colour and helps develop the flavour. Transfer to a casserole dish. Add cubed seasonal vegetables. Removes excess fat from pan and add stock or liquid, stir well then pour over meat and vegetables. Liquid should almost cover meat. Cover dish tightly and cook in a preheated oven or slow cooker according to the recipe.
If using a slow cooker, follow the above steps but do not add as much liquid (water, stock, wine). Generally 1 cup of liquid is usually sufficient for cooking 1kg of meat.
