Originally I had planned to make pork belly in cider sauce, a recipe from
Jamie Oliver’s Great Britain cookbook. The local butcher didn’t have pork belly though, so I adapted the recipe to make slow cooked beef in cider.
I browned onions and garlic in a little oil.
Finally I seasoned the beef with salt, pepper and herbs provençale, added 2dl cream and 200g small potatoes and cooked it for a further 30 minutes.
The meat and vegetables were tasty and tender and the cider sauce was lovely and makes a nice change to the red wine sauce I usually make.