Directions
- 1Chop beef into 3 pieces and season really well with salt and pepper.
- 2Heat olive oil in a large frying pan over medium-high heat and sear each piece of beef on both sides until browned (about 5 minutes each side).
- 3Transfer each piece of beef to the slow cooker bowl straight from the pan.
- 4Add the onion, garlic, tomato paste, crushed tomatoes, red wine, beef stock, bay leaves, dried herbs, sugar, and mushrooms to the slow cooker.
- 5Season well with pepper.
- 6Mix everything together.
- 7Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.
- 8The beef is ready if it falls apart easily when pulled apart with two forks.
- 9Shred the beef and add it back to the sauce and stir through.
- 10Add cooked gnocchi to the slow cooker.
- 11Add parmesan cheese.
- 12Stir everything together until well combined.
- 13Serve and garnish with chopped parsley.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1.3 kg beef brisket
- 1 large brown onion
- 4 garlic cloves
- 4 tablespoons tomato paste
- 400 g canned crushed tomatoes
- 0.67 cup red wine
- 0.67 cup beef stock
- 3 bay leaves
- 1 tablespoon dried Italian herbs or dried oregano
- 1 teaspoon caster or brown sugar
- 350 g button mushrooms
- Sea salt
- Cracked black pepper
- Gnocchi
- Grated parmesan
- Chopped parsley
Equipment
slow cookerlarge frying pantongsforkswooden spoonbowls
Tips
- Browning the beef is an extra step that makes a big difference to the depth of flavor in the sauce.
- Ensure mushrooms are not sliced too thin or they will disintegrate.
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