8 hrs 10 mins
Not Too Tricky
serves 6
About the recipe
You’ll only need to do 10 minutes of prep before leaving the slow cooker to do all the hard work here – so easy!
Ingredients
1.5kg higher-welfare rolled brisket
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
1 bunch of mixed woody herbs, such as thyme, rosemary, bay (30g)
1 x 690g jar of passata
500ml organic beef stock
2 tablespoons dark brown sugar
olive oil
2 tablespoons paprika
Method
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Peel the onions, wash and roughly chop the carrots and celery – there’s no need to peel them. Halve the garlic bulb across the middle.
- Pile all the veg, garlic and herbs into the slow cooker*.
- Pour in the passata, beef stock and stir in the sugar.
- Drizzle the beef with 1 tablespoon of olive oil, rub all over with the paprika and a pinch of sea salt and black pepper, then sit it on top of the veg.
- Cook on the lowest setting for 8 hours, until beautifully tender, then remove the beef to a plate, cover with tin foil and leave to rest while you make the sauce.
- Strain the tomato sauce through a sieve over a clean pan to catch the liquid, gently pressing to help it along, then season to taste with salt, pepper and a little more sugar, if needed.
- Shred the meat back into the slow-cooker pot and pour over the sauce, then leave on a low setting to keep warm until you’re ready to eat, or enjoy straightaway with creamy mash and steamed seasonal greens.
*Tested in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
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