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Slow cooker cinnamon & orange beef

Slow cooker cinnamon & orange beef served on a plate

Slow cooker cinnamon & orange beef

Name: Slow cooker cinnamon & orange beef
Prep time: 20 min
Cook time: 7 h 20 min
Total time: 7 h 40 min
Yield: 8
Ingredients: 2 large oranges zested and juiced; 2 large cinnamon sticks; 2 large onions thinly sliced; 7 garlic cloves peeled; 1½ kg beef brisket or a beef joint that lends itself to slow cooking, such as blade steak; 2 tsp ground cumin; 1 tsp ground cinnamon; pinch of saffron; 3 bay leaves; 500ml hot beef stock; 3 tbsp soy sauce; 2 tbsp red wine vinegar; 2 tbsp honey; 75g soft light brown sugar; 200g cranberries fresh or frozen; handful of parsley finely chopped; jacket potatoes rice or couscous, to serve

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 7 hrs and 20 mins

A star rating of 4.2 out of 5.16 ratingsRate

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Feed a crowd on a budget with brisket, a cheap cut of beef that takes on flavours well, here with Christmassy cinnamon, sweet orange and cranberries

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Ingredients

Nutrition

Units:

MetricUS

2 large oranges

zested and juiced
2 large cinnamon sticks
2 large onions

thinly sliced
7 garlic cloves

peeled
1½ kg beef brisket

or a beef joint that lends itself to slow cooking, such as blade steak
2 tsp ground cumin
1 tsp ground cinnamon
pinch of saffron
3 bay leaves
500ml hot beef stock
3 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp honey
75g soft light brown sugar
200g cranberries

fresh or frozen
handful of parsley

finely chopped
jacket potatoes

rice or couscous, to serve

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Nutrition: Per serving (8)

kcal411
fat20g
saturates8g
carbs22g
sugars20g
fibre3g
protein34g
salt1g

Method

step 1

Put the squeezed orange halves into the slow cooker and add the cinnamon, onions and garlic to cover the base of the slow cooker. Season the beef all over, rub in the cumin and cinnamon and put in the slow cooker. Scatter over the saffron and bay, then pour over the hot stock, soy, vinegar, honey and orange zest and juice. Cover with the lid and cook on high for 4 hrs.
step 2

Remove the lid and stir in the sugar and cranberries. Cook for a further 2-3 hrs on high, covered, until the beef is tender. Transfer the beef to a plate, then using two forks, shred apart, removing any fatty bits. Meanwhile, pour the liquid into a wide pan and place over a high heat. Simmer for 15-20 mins until reduced by a third, then season to taste. Remove the cinnamon sticks and bay leaves and discard. The oranges should have broken down into little pieces, but you can remove if you prefer. Pour the sauce over the beef and toss together. Serve on a platter sprinkled with the chopped parsley. Serve with jacket potatoes, rice or couscous.

Recipe tip

To make this in a pressure cooker, cook on high for 1½ hrs. Release the pressure and check the beef is tender. If not, give it another 15 mins on high. Tip in the cranberries and sugar and cook on high for a further 15-30 mins.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.2 out of 5.16 ratings

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