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How to make Slow cooker beef brisket ragu

Yield = 6
Prep time: 0:20
Cook time: 4:15
Total time: 4:35

Ingredients

  • 2 tablespoons olive oil
  • 800g 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
  • 3/4 cup Massel beef stock
  • 1/4 cup tomato paste
  • 2 tablespoons red wine
  • Pappardelle, to serve
  • Grated parmesan, to serve

Method

  • Step 1 Heat 2 teaspoons oil in a large frying pan over high heat. Cook half of beef, for 3 minutes or until browned. Transfer to a 5.5L (22 cup) slow-cooker. Repeat with 2 teaspoons oil and remaining beef.
  • Step 2 Heat remaining oil in same pan over medium-high heat. Cook onion, carrot, celery, mushrooms, bay leaf and thyme, for 6 minutes or until browned. Add garlic and stir for 30 seconds or until fragrant. Transfer to cooker.
  • Step 3 Combine Massel Liquid Stock Beef Style, tomato paste and wine in a jug. Pour into cooker and stir to combine. Cover and cook on high for 4 hours or until beef is tender. Season.
  • Step 4 Serve with pasta and cheese.