Submerge the steak in the ... onion and celery and cook for 5 minutes. Add the remaining beer, beef stock and garlic and thyme from the brine. Cover and place in a 160oc oven for about 2 hours ...

Slow cooking allows the meat to warm up and ... For reverse searing, aim for the temperature above and remove your steak from the oven. Credit: Allie Chanthorn reinmann I like my steak around ...

Throw all the ingredients, except the pastry and egg, in the slow cooker. Cook on high for four hours or low for seven to eight hours. Discard the bay leaf. Preheat the oven to 200°C. Top the ...

The beef should be at room temperature before going into the oven ... 1½ to 2 hours before cooking. Tying it with string will keep it in good shape during the long, slow cooking which is best ...