I don't follow a specific recipe, but basically it is as follows, with amounts to suit how many portions you want to make, or the size of your slow cooker you are using.
Lean braising/stewing steak/beef or a joint of brisket cut up into cubes, red onion, carrots, button mushrooms, garlic and a bouquet garni, put in the slow cooker, seasoned with salt and ground black pepper, then cover with equal quantities of beef stock and red wine.
I tend to cook it on high, then reduce to low or medium, when it looks almost cooked, which can vary depending on the meat.
800g stewing steak
1 large onion (chunks)
200g button mushrooms (in half)
1 large green pepper (chunked)
2 chicken stock cubes
2 pints water
1 tablespoon each of dark and light soy sauce
1 tsp each fresh, garlic and ginger
1 tbsp mild curry powder
1/2 tsp five spice.
fry off the onion, mushrooms and green pepper with the garlic and ginger.
Add all of the ingredients to a slow cooker and cook for at least 6 hours!
Sticky Asian Brisket - Serves 6 Approx. 1.5 - 2 Syns per serving (could be 4 Syns for the whole recipe, if Oyster Sauce is Free (as stated on the Social Slimmers site).
1.3 kg/3lb lean brisket joint
2 cinnamon sticks
2 star anise
1 x 5cm/2 inch piece of root ginger, peeled and sliced
2 garlic cloves, peeled and chopped
150ml Oyster Sauce - Tiger Tiger, Tesco and Asda - 0.5 per tbsp. ......… 150ml - 4.5 Syns
3 level tbsp. black treacle - 6 Syns
75ml hot water
Make several slashes in the joint, with a sharp knife.
Season with salt and freshly ground black pepper.
Spray a pan with Frylight and brown the joint on all sides.
Transfer to a large slow cooker.
Add in all the other ingredients.
Cook on High for 4-6 hours or on Low for 8-10 hours.