Slow Cooker Beef Brisket Ragu
Recipe: #35347
July 29, 2020
Categories: Casseroles, Stewing Beef, Carrot, Onions, Potluck, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"From our weekday newspaper The West Australian."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
