SLOW COOKER BEEF BRISKET PASTA

Serves 6

Cooking time: 7-8 hours (on low) or 4-5 hours (on high)

Ingredients:

• 2 tablespoons extra virgin olive oil 

• 1.3kg piece beef brisket 

• 1 large brown onion, finely chopped 

• 4 cloves garlic, finely chopped 

• 4 tablespoons tomato paste 

• 400g 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 teaspoons caster or brown sugar  

• 350g button mushrooms, sliced (not too thin or they will disintegrate) 

• Sea salt 

• Cracked black pepper 

Serve with any pasta of choice, grated parmesan and chopped parsley.

Method:

1. 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.

2. 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. 

3. 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.