French onion beef braise with Gruyère toasts
- November 2017
- Serves 6
- Hands-on time 50 min, oven time 2 hours 45 min
A deep, rich French dish of beef shin slow-cooked in red wine and topped with cheesy gruyère toasts. Cosy comfort food doesn’t get much better than this!
- 26.8g (12.2g saturated)
- 29.5g (7.8g sugars)
To make in a slow cooker, reduce the wine to 600ml and omit the stock (step 3). Keep the amount of flour the same. Cook as in the recipe up to the end of step 3, then transfer to a slow-cooker, set to high and leave for 4-5 hours (or all day on a low setting).
Make up to 48 hours ahead up to the end of step 3, then cool, cover and chill. Reheat until hot, then continue with step 4.
To freeze, cool at the end of step 3, put into a freezer-proof container and freeze for up to 3 months. To serve, defrost overnight in the fridge, transfer to a flameproof casserole and heat on the hob until piping hot. Continue from step 4.
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