Slow Cooked Beef Buddha Bowls
Don’t let the size of this recipe fool you….it’s incredibly quick and easy to make. All the work is done in the slow cooker and then it’s a case of serving up the beef alongside a packet salad and microwaved rice. Easy!
Prep: 15 min | Cook: 5-8 hrs | Serves: 3
Slow Cooked Beef Buddha Bowls
Slow Cooker:
1kg beef brisket, rump or chuck steak, fat trimmed off
1 tbsp dried rosemary
¼ cup dijon mustard
2 tbsp honey
1 tbsp Worcestershire sauce
1 cup beef or chicken stock
Bowl Ingredients:
250g packet microwave Brown Rice and Quinoa
350g Coles Broccoslaw Kit
1 avocado, mashed
01 Heat a frying pan over medium high heat with 1 tbsp olive oil. Add beef to frypan and cook for 2 mins on each side, until well browned.
02 Transfer beef and pan juices to a slow cooker. Mix remaining slow cooker ingredients together in a jug and pour over beef (liquid should just cover the beef).
03 Cover with a lid and cook for 5 hours on high, or 8 hours on low, until tender. Shred beef with forks.
04 Microwave rice. Divide rice, slaw and beef amongst bowls. Top with dressing and avocado. Serve.
Dietaries:
For a dairy and egg free option, omit the Broccoslaw dressing.
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