Trim the beef of excess fat and cut into 4cm cubes. Put the beef, onion, garlic, brown sugar, beer, bay leaves, thyme and flour in the slow cooker and stir to combine. Season with freshly ground black pepper. Cook on high for 4 hours, or until the beef is cooked through. Season to taste with salt and extra pepper if desired and sprinkle with the parsley. Serve with green beans or zucchini.
The tart.....
Bitter Chocolate Meringue Tart (Donna Hay)
200g store bought shortbread biscuits
1 tablespoon cocoa powder
50g butter, melted Filling
400g 70% cocoa dark chocolate, melted
1 cup cream Meringue top
150ml egg whites (approx 4)
1 cup caster sugar
Place the biscuits, cocoa and butter in a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs (I used a mortar and pestle because I don't own a food processor ). Press the mixture into a 20cm loose-bottomed round fluted tart tin to create the tart base. Refrigerate for 15 minutes. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set. To make the meringue top, preheat the oven to 200C. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar and beat until the mixture is thick and glossy. Spoon meringue onto the tart and bake for 15 minutes or until the peaks are golden and the meringue is set. Cool. Serves 8.
The tart recipe is from Donna Hay's Chocolate book - I just love the stuff in it. The stew recipe is from Slow Cookers by Jane Price
Emma - I'd never made a tart before I tried this one today. All I have to do is the meringue tomorrow. It was so easy!
Rivlas - I'm with you. I could eat just the meringue. Yum. And yep, slow cookers are just the most awesome thing.
Charlotte - That's exactly why we got our slow cooker. I knew that I could put dinner on in the morning and focus on bub for the rest of the day. Arsenic hour for her was between 4.30 and 5.30, so dinner was never going to happen without the SC.
). Press the mixture into a 20cm loose-bottomed round fluted tart tin to create the tart base. Refrigerate for 15 minutes. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set. To make the meringue top, preheat the oven to 200C. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar and beat until the mixture is thick and glossy. Spoon meringue onto the tart and bake for 15 minutes or until the peaks are golden and the meringue is set. Cool. Serves 8.
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