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Slow-cooker beef brisket bourguignon
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Prep Time:
20 minutes
Cook Time:
380 minutes
Total Time:
400 minutes
Succulent beef brisket slow-cooked in a rich bourguignon sauce - a flavorful and effortless meal awaits you at home.
Ingredients:
  • 1.5kg No Added Hormone Beef Brisket
  • 12 eschalots, peeled
  • 200g streaky bacon, halved lengthways, chopped
  • 3 garlic cloves, crushed
  • 6 sprigs fresh thyme, plus extra to serve
  • 1 dried bay leaf
  • 247.50 gm red wine
  • 127.50 gm beef style liquid stock
  • 22.20 gm tomato paste
  • 2 carrots, thickly sliced
  • 200g swiss brown mushrooms, halved
  • 200g button mushrooms
  • 300g green beans, steamed, to serve
  • Mashed potato, to serve
Instructions:
  • In a flameproof slow cooker bowl, heat half of the oil over medium-high heat. Sear the beef for 5 minutes on each side, or until nicely browned. Remove the beef and set aside on a plate.
  • Lower the heat to medium, then pour in the rest of the oil into the bowl. Stir in the eschalot and bacon, cooking for 5 minutes until the eschalot softens. Add the garlic and thyme, cooking for an additional minute. Transfer the contents of the bowl into the slow cooker. Add the brisket, bay leaf, wine, stock, and tomato paste. Place the carrot and mushroom on top, then cover with the lid. Cook on low for 6 hours until the beef is very tender.
  • Remove the aromatic bay leaf, then expertly shred the succulent meat using two forks. Season with a sprinkle of salt and pepper for a burst of flavor. Enjoy alongside crisp green beans and creamy mashed potatoes.

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