Slow Cooker Beef Brisket Pasta
Slow Cooker Beef Brisket Pasta
Cooking time: 7-8 hours (on low) or 4-5 hours (on high)
Ingredients
- 2 tablespoons olive oil extra virgin
- 1.3 kg beef brisket piece
- 1 brown onion large, finely chopped
- 4 cloves garlic finely chopped
- 4 tablespoons tomato paste
- 400 g canned crushed tomatoes
- 2/3 cups red wine
- 2/3 cups beef stock
- 3 bay leaves
- 1 tablespoon dried italian herbs or dried oregano
- 1 teaspoon caster sugar or brown sugar
- 350 g mushrooms sliced (not too thin or they will disintegrate)
- sea salt
- cracked black pepper
Serve with :
- pasta of choice, grated parmesan
- parsley chopped
Instructions
Method:
- Chop beef into 3 pieces and season really well with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to slow cooker bowl straight from the pan.
- Then add the onion, garlic, tomato paste, crushed tomatoes, red wine, beef stock, bay leaves, dried herbs, sugar and mushrooms to the slow cooker. Season well with pepper. Mix everything together.
- Cover and cook on low for 7-8 hours, or high for 4-5 hours. The beef is ready if it falls apart easily when pulled apart with two forks. Shread the beef and add back to the sauce and stir through.
Nutrition
Calories: 435kcalCarbohydrates: 7gProtein: 48gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 313mgPotassium: 1127mgFiber: 1gSugar: 4gVitamin A: 167IUVitamin C: 6mgCalcium: 29mgIron: 5mg
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