Slow Cooked Rosemary Beef And Tomatoes Over Noodles Recipes

Steps:

• In a 4-6 quart slow cooker, combine butter, onion, beef base, salt, pepper and beef; mix well.
• Cover; cook on low for 9-10 hours.
• About 15 minutes before serving, cook noodles as directed on package. Add tomatoes and rosemary to beef and mix well. Increase heat to high; cover and cook an additonal 10 minutes. Serve beef over noodles.

Steps:

• In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40-50 minutes. Let cool slightly, then add vinegar and toss to coat.

Steps:

• Can be made up to 2 days ahead. Heat oven to 120C/fan 100C/gas ½. Halve the tomatoes widthways and place, cut-side up, in a roasting pan. Peel the garlic cloves and slice very thinly into slivers. Put a sliver on each tomato, season and scatter over thyme or rosemary leaves. Sprinkle each with sherry vinegar, then with balsamic vinegar and finally with olive oil. Bake for 2-3 hrs until soft and slightly shrivelled. Remove and cool.