Ingredients
Units
Scale
- 1 tsp olive oil
- 4 garlic cloves, chopped
- 1 red onion, chopped
- 1 carrot, chopped
- 2 sticks of celery, chopped
- 200 ml beef stock
- 20 g tomato puree
- 100 ml red wine
- 2 bay leaves
- 2 tsp mixed herbs
- 1 tbsp corn flour
- 1 kg beef brisket, cut into 4 sections
Instructions
Heat up the oil in a frying pan and chuck in the garlic, onion, carrot, and celery. Let them soften for about 5 minutes. Feel smug.
Transfer the veggies to the slow cooker. Add the beef stock, tomato purée, red wine, bay leaves, mixed herbs, and cornflour. Give it a stir. Feel even smugger.
Pop in your brisket pieces, making sure they’re well coated in all that good stuff.
Lid on, cook on low for 9-10 hours. Go to work, binge-watch something, or take a very long nap.
After hours of patience (or lack thereof), use two forks to pull the beef apart. Serve it however you fancy—sandwiches, tacos, wraps, or just straight from the pot.
- Prep Time: 20 mins
- Cook Time: 9 hrs
- Category: Meat
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 339
- Fat: 15g
- Carbohydrates: 8g
- Protein: 43g
