Slow Cooker Beef Brisket Ragu

Make this beautiful beef brisket ragu in a slow cooker to easily create meltingly painful meat which tastes amazing served behind pasta and parmesan.

The ingredient of Slow Cooker Beef Brisket Ragu

• 2 tbsp olive oil
• 800g coles no extra supplementary hormone 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 accretion
• 1 4 cup tomato bonding agent
• 2 tbsp red wine
• pappardelle to relief
• grated parmesan to relief

The Instruction of slow cooker beef brisket ragu

• 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 unshakable beef
• heat long lasting oil in same pan greater than medium high heat cook onion carrot celery mushrooms bay leaf and thyme for 6 minutes or until browned add garlic and mix up for 30 seconds or until fragrant transfer to cooker
• enhance massel liquid accrual beef style tomato epoxy resin and wine in a jug pour into cooker and disconcert whisk to combine cover and cook approaching high for 4 hours or until beef is tender season
• facilitate once pasta and cheese

Nutritions of Slow Cooker Beef Brisket Ragu

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