Slow Cooker Beef Brisket Pasta
Slow Cooker Beef Brisket Pasta
Cooking time: 7–8 hours (on low) or 4–5 hours (on high)
Ingredients
- 1.3 kg beef brisket piece
- sea salt & cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 brown onion large, finely chopped
- 4 cloves garlic finely chopped
- 4 tablespoons tomato paste
- 400 g canned crushed tomatoes
- 2/3 cup red wine
- 2/3 cup 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)
To Serve
- cooked pasta of choice
- parmesan cheese grated
- parsley leaves chopped
Instructions
- Chop the beef into three pieces and season really well with salt and pepper. Heat the olive oil in a large frying pan over medium–high heat. Sear each piece of beef until browned (about 5 minutes each side). Transfer each piece to the slow cooker bowl straight from the pan.
- 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 once it falls apart easily when pulled apart with two forks. Shred the beef, then add it back to the sauce and stir through.
- Serve the beef over pasta of your choice, topped with parmesan and parsley.
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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