Slow Cooker Pulled Beef
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp olive oil
- 4 garlic cloves, chopped
- 1 red onion, chopped
- 1 carrot, chopped
- 2 sticks of celery, chopped
- 200 ml beef stock
- 20 g tomato puree
- 100 ml red wine
- 2 bay leaves
- 2 tsp mixed herbs
- 1 tbsp corn flour
- 1 kg beef brisket, cut into 4 sections
Method
- Heat up the oil in a frying pan and chuck in the garlic, onion, carrot, and celery. Let them soften for about 5 minutes. Feel smug.
- Transfer the veggies to the slow cooker. Add the beef stock, tomato purée, red wine, bay leaves, mixed herbs, and cornflour. Give it a stir. Feel even smugger.
- Pop in your brisket pieces, making sure they’re well coated in all that good stuff.
- Lid on, cook on low for 9-10 hours. Go to work, binge-watch something, or take a very long nap.
- After hours of patience (or lack thereof), use two forks to pull the beef apart. Serve it however you fancy—sandwiches, tacos, wraps, or just straight from the pot.