Slow Cooker Beef Brisket Gnocchi
Cooking time: 7–8 hours (on low) or 4–5 hours (on high)
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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 italian herbs or oregano, dried
- 1 teaspoon caster sugar or brown sugar
- 350 g mushrooms sliced (not too thin or they will disintegrate)
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.1.3 kg beef brisket, sea salt & cracked black pepper, 2 tablespoons extra virgin olive oil
- 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.1 brown onion, 4 cloves garlic, 4 tablespoons tomato paste, 400 g canned crushed tomatoes, 2/3 cup red wine, 2/3 cup beef stock, 3 bay leaves, 1 tablespoon italian herbs, 1 teaspoon caster sugar, 350 g mushrooms
- 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.1.3 kg beef brisket
- Serve the beef over pasta of your choice, topped with parmesan and parsley.
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