Slow-cooked Orchard Beef

by Kim Mc KcCosker

Ingredients

1.5kgs beef
2 tbs olive oil
½ cup red wine
3 oranges
2 onions, cut into wedges
4 cloves

Method

Grate 2 tbs of zest from one orange then juice until you have
½ cup of orange juice and add it to the red wine. With the
other 2 oranges, peel and remove pith and seeds, then cut
into segments. In a large frying pan, over a high heat, add
the oil and brown the rump. All beef and lamb should be
browned before slow cooking. Browning adds a rich color
to both the meat and the finished sauce. Place beef into the
slow cooker and add red wine marinade. Season with sea
salt and pepper. Sprinkle with onions, orange segments and
cloves. Cook on a medium heat for 4 hours or until done.

Tip: To make a yummy gravy, drain liquid from slow cooker
into a frying pan, stir in a paste made of 2 tbs cornflour
and 3 tbs water.

Source: www.oranges.com.au