Ingredients
750 g shin, blade or gravy-beef
2 tsp SIDS CRAZY SALT
750 g waxy potatoes, scrubbed
1 onion, rough chopped
2 tomatoes, rough chopped
½ cup stuffed green olives, halved
1 tbsp garlic, minced
400 g tin Mexican style tomatoes
1½ cups beef stock
¼ cup sherry
2 tbsp paprika
¼ cup chopped fresh parsley
Directions
Cut the beef and potatoes into 2 cm cubes then sprinkle with SIDS CRAZY SALT and let sit for ½ hour. Brown the beef and onion in a pan in several batches. Pile everything, including beef stock except the parsley, into a crockpot. Stir gently and turn on to LOW.
Cook for 6 hours until tender. Season and serve with a sprinkle of parsley.
