Slow Cooker Beef Brisket Ragu Recipe
From our weekday newspaper The West Australian.
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Ingredients
- 2 tablespoons olive oil
- 800 grams beef brisket (trimmed, cut into 3cm pieces)
- 1 onion, finely chopped (brown onion)
- 2 carrots, halved lengthways and thinly sliced
- 1 celery stalk, finely chopped
- 200 grams mushrooms, baby
- 1 bay leaf
- 3 sprigs thyme
- 3 garlic cloves, minced
- 3/4 cup beef stock
- 1/4 cup tomato paste
- 2 tablespoons red wine
- Pappardelle, to serve
- Grated parmesan, to serve
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