Slow Cooker Blackberry & Balsamic Beef with Mash
Serves: 2
Prep time: 10 minutes | Cook time: circa 6 hours
Ingredients
900 g beef chuck
10–15 g garlic, minced
80 g onion, sliced
1 g dried thyme
120 ml beef broth
120 ml balsamic vinegar
15 ml soy sauce
25 g brown sugar
140 g blackberries (fresh or frozen)
5 g salt
2 g black pepper
Method
Place beef in slow cooker, season with salt & pepper.
Mix blackberries, balsamic, broth, garlic, onion, sugar, soy, thyme.
Pour over beef and cover.
Cook on low until shreddable (about 6–8 hours).
(Optional) Mix 8 g cornflour with 15 ml water, stir in, and cook uncovered for 20 mins to thicken.
Shred beef in the sauce and serve with creamy mash.
Pairs perfectly with trapiche malbec Pure
available from Coop
In the glass: This dark coloured Cabernet displays aromas of plum, berries and a touch of liquorice. In the mouth, the presence of blackberries and chocolate with subtle toasted notes make this a very pleasurable wine. Fresh and clean on the palate.
Why this works with this dish: Rich, slow-cooked beef pairs beautifully with the bold, smooth character of Cabernet Sauvignon, while the blackberry and balsamic flavours bring out the wine’s dark fruit notes.