700 grams silverside, cut into 4 pieces
1 onion, sliced
3 cloves of garlic, lightly crushed to release the flavour
1 carrot, sliced
1 cup red wine
8 whole cloves
1 quill of cinnamon
500-600ml of stock
Salt and pepper
1 chili, sliced
Add all the dry ingredients into a slow cooker. Pour in the wine and enough stock to cover the meat, and season with salt and freshly ground black pepper. Cook for 2 ½ hours, or until the meat is tender.
Remember to remove the cinnamon quill and cloves when you serve it up.
Serve with some mashed potatoes and steamed broccoli.