Description
Beef brisket cooked to tender perfection in a rich onion gravy in the slow-cooker
Ingredients
Scale
- 1 beef brisket joint (approx. 900g, all visible fat removed)
- 2 large onions (or 4 small onions, peeled and sliced into half-moons)
- 6 cloves garlic (diced)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 800 ml beef stock
- 1 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp tomato puree
- 4 carrots (cut into batons)
- salt and pepper
- low calorie cooking spray
Instructions
- Spray a frying pan with low calorie cooking spray, or spray oil and bring up to a high heat. Place the beef brisket in and cook for a minute on either side just to brown it, then transfer it to the slow-cooker
- Add a little more cooking spray/oil and add in the onion- start on a high heat, and then bring the heat down to medium. Stir-fry the onions untile slightly browned, and soft (approximately 6 minutes), and then add in the chopped garlic. Stir fry for another minute, and then transfer it all into the slow-cooker.
- Make up the beef stock, and stir in the paprika, thyme, oregano, ketchup, sugar and tomato puree. Pour over the beef and onions.
- Season with salt and pepper, and add in the carrots.
- Cook on high for 6 hours, or low for 10 hours.
- When the beef is ready, it will shred/slice easily. I like to lift the beef out of the gravy, slice it thinly, and serve up with some of the sauce over it, and the rest in a gravy boat so that everyone can help themselves!
Notes
Serve with roast potatoes, parsnips, carrot and swede mash, leeks & peas! Delicious!
- Prep Time: 10 minutes