Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
On the evening the day prior to when you plan to eat the dish, trim the meat if needed and place it in a large bowl or pot. Pour over the beef stock and add wine until the meat is completely covered. Cover with a lid and put it in the fridge to let marinate over night.
The next day, about 10-12 hours before you plan to eat the dish, place the meat in a slow-cooker, add the rest of the ingredients, and pour over the wine/stock marinade. Cook on low for 10-12 hours.
When done, carefully lift the meat out of the slow-cooker, let it rest for a little while, then cut the meat across the grains.
Serve with “Fauxtatoes” or Parsnip mash and some leafy greens.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.