adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow cooker beef brisket ragu
Slow cooker beef brisket ragu
0 Likes
Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Create a flavorful beef brisket ragu in a slow cooker for tender, delicious meat served over pasta with parmesan.
Ingredients:
  • 36.40 gm olive oil
  • 800g No Added Hormone Beef Brisket, trimmed, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 2 carrots, halved lengthways, thinly sliced
  • 1 celery stalk, finely chopped
  • 200g baby mushrooms
  • 1 bay leaf
  • 3 sprigs thyme
  • 3 garlic cloves, crushed
  • 191.25 gm beef stock
  • 69.38 gm tomato paste
  • 39.60 gm red wine
  • Pappardelle, to serve
  • Grated parmesan, to serve
Instructions:
  • In a large frying pan over high heat, sizzle 2 teaspoons of oil. Sear half of the beef for about 3 minutes until nicely browned. Transfer the seared beef to a 5.5L (22 cup) slow-cooker. Repeat the process with another 2 teaspoons of oil and the remaining beef.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté onion, carrot, celery, mushrooms, bay leaf, and thyme until browned, about 6 minutes. Add garlic and cook for another 30 seconds until fragrant. Transfer everything to the cooker.
  • In a jug, mix together Massel Liquid Stock Beef Style, tomato paste, and wine. Pour the mixture into the cooker, stir well, cover, and cook on high for 4 hours or until the beef is tender. Lastly, season to taste.
  • Pair with creamy pasta and sprinkle generously with savory cheese.

Similar Recipes