Categories: Pasta
Ingredients
- 1 tablespoon olive oil , divided
- 4 pounds | 2kg beef brisket or round roast (or any slow cooking beef of your choice), trimmed of fat
- 1 onion , finely chopped
- 4 cloves garlic , finely copped or minced
- 2 x 14-ounce | 410g cans crushed or diced tomatoes
- 1/2 cup red wine (or beef broth / stock)
- 1/2 cup beef broth | stock
- 4 tablespoons tomato paste
- 1 beef bouillon cube
- 1 teaspoon basil
- 1 teaspoon oregano
- 1-2 teaspoons salt (adjust to your tastes)
- cracked pepper to taste
- 1-2 teaspoons sugar (adjust to your tastes)
- 2 bay leaves
- 2 teaspoons cornstarch mixed with 2 tablespoons water (OPTIONAL FOR A THICK SAUCE)
Directions
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Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
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You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
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Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
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NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
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Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.