Slow-Cooked Beef Brisket Recipe
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Keywords
- brisket
- onion
- canned tomato
- main
- dinner
- gluten free
- nut free
- dairy free
- one-pot meals
- braise
- cookbooks
- harper collins
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1.5kg (3 1/3 pounds) beef brisket, trimmed and cut into 4 pieces
- 1 onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 cup (250ml) red wine
- 2 cups (500ml) beef stock
- 2 cups (500ml) water
- 3 cups (750ml) tomato purée (passata)
- 6 bay leaves
- Sea salt
- cracked black pepper
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