Slow Cooker Beef Brisket Ragu

6
Servings
20m
Prep Time
255m
Cook Time
4h 35m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (287.1 g)
  • Calories 420.9
  • Total Fat - 30 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 130.6 mg
  • Sodium - 1575.5 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.7 g
  • Protein - 26.1 g
  • Calcium - 49.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 6.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat 2 teaspoons oil in a large frying pan over high heat and cook half of beef, for 3 minutes or until browned and tansfer to a 5.5L (22 cup) slow-cooker and then repeat with 2 teaspoons oil and remaining beef.

Step 2

Heat remaining oil in same pan over medium-high heat and cook onion, carrot, celery, mushrooms, bay leaf and thyme, for 6 minutes or until browned and then add garlic and stir for 30 seconds or until fragrant and then transfer to cooker.

Step 3

Combine beef stock, tomato paste and wine in a jug and pour into cooker and stir to combine. and now cover and cook on high for 4 hours or until beef is tender.

Step 4

Season and serve with pasta and cheese.

Tips & Variations


No special items needed.

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