Beef in the Slow Cooker

  • Main course
  • 4 Persons
  • 90 min


  • 1 tablespoon rice bran oil
  • 2 tablespoons maple syrup
  • 3 large onions, cut in thin slices
  • 4 cloves of garlic, finely chopped
  • 1250 grams of sirloin steak
  • 1 tablespoon rice bran oil
  • 5 cc freshly grinded black pepper
  • 5 cc sea salt
  • 15 cc grinded coriander seeds
  • 10 cc grinded cumin
  • 15 cc freshly grated ginger
  • 3 cc grinded cloves, 2 bay leaves
  • 200 cc beef broth cube
  • 1 tablespoon of corn starch

1 bottle La Trappe Tripel (8%)

More about La Trappe Tripel (8%)


  • Rub the crock-pot of the slow cooker with 1 tablespoon of rice bran oil.
  • Place the onions on the bottom of the crock-pot and spread the garlic on top.
  • Mix 1 or 2 tablespoons of rice ban oil with maple syrup, coriander, cumin, ginger, clove, pepper and salt.
  • Marinade the meat in this for one hour at room temperature.
  • Place the meat on top of the onions.
  • Pour a bottle of La Trappe Tripel over the meat.
  • Add 200 cc of beef broth cubes and the bay leaves.
  • Cover the slow cooker with a lid and turn it to LOW. Cook the meat in the slow cooker for 7.5 hours.
  • Afterwards, remove the meat from the crock-pot, store it separately and keep it warm.
  • With a few spoons of cooking liquid, mix the corn starch to a pulp and return it to the crock-pot.
  • Turn the slow cooker to HIGH and let the cooking liquid thicken while occasionally mixing the mixture.
  • Return the meat to the slow cooker, put the lid back on, turn the slow cooker to LOW and reheat the meat until it is thoroughly warm.
  • *SERVING: Cut the meat in thick pieces and serve with mashed potatoes and French beans, for example. Serve the sauce separately so that everyone can serve themselves. We serve the dish with a glass of La Trappe Tripel.

Recipe from J.A.van der Hoeden