Thursday, 3 January 2013

Lj's Slow Cooked Y Bone Steak with Homegrown Cherry Tomatoes & Mushrooms

I picked up a cheap piece of Y Bone today and decided it would be lovely slow cooked.
I have cooked in a Dutch Oven on the stove top but you could easily use your slow cooker after browning the meat in a fry pan if you don't have one.


300g Y Bone Steak
1 Medium Onion Sliced
2 Cloves of Garlic Sliced
6 Button Mushrooms Sliced
Punnet size of home grown Cherry Tomatoes Diced
1 Campbells Beef Stock paste sachet (Equals one stock cube)
1/2 Tablespoon of Cornflour with 1/4 Cup of Water

What to do:

Heat your pan to Medium to High and spray a small amount of Cooking Spray. When the pan is hot enough
brown and seal the meat. Add the Onions, Garlic, Mushroom and Cherry Tomatoes.
Saute until semi soft and then turn down the heat to Medium Low. Add a small amount of water, approx 1/2 cup and pop on the lid. Let it simmer away for an hour or so, by this stage the meat should be almost falling off the bone. You can remove the bone at this stage and chop the eat into bite sized pieces. I used tongs and pair of kitchen scissors.. easy and no mess as you can do that without taking it out of the pan.
Add the Beef Stock and the Cornflour and Water. If the dish need to be a little wetter to stay moist while cooking just mix in a little more water. Give it a really good stir to combine. Pop the lid back on and turn the heat to the lowest setting on your stove. I let it slow cook for another 2 1/2 hours or when the meat melts in your mouth. Check and stir every half an hour or so. Add a little more water if needed. 

Serve with your favourite mash. I have served with Kent Pumpkin. It was so sweet and delicious I just drained and mashed and only add a small amount of cracked himilayan salt.

A very few basic ingredients turned into a really delicious dish!

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