Ingredients
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2 tbsp olive oil
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Diced Beef Brisket, 800g - 1kg
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1 brown onion, finely chopped
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2 carrots, halved lengthways, thinly sliced
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1 celery stalk, finely chopped
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200g mushrooms
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1 bay leaf
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3 sprigs thyme
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3 garlic cloves, crushed
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3/4 cup beef stock
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1/4 cup tomato paste
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2 tbsp red wine
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Pappardelle, to serve
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Grated parmesan, to serve
Instructions
- 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 slow-cooker. Repeat with 2 teaspoons oil and remaining beef.
- 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.
- Combine Beef stock, 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.
- Serve with pappardelle.