Slow Cooker Beef Ragu

• Meat

  • 8 1/3 lbs Beef brisket

• Produce

  • 1 tsp Basil
  • 2 Bay leaves
  • 4 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano

• Canned Goods

  • 1 Beef bouillon cube
  • 1/2 cup Beef broth / stock
  • 4 tbsp Tomato paste

• Baking & Spices

  • 2 tsp Cornstarch mixed with
  • 1 Pepper, Cracked
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Other

  • 2 X 14-ounce | 410g cans crushed or diced tomatoes

Found on cafedelites.com

Description

Ingredients

• 1 tablespoon olive oil, divided
• 4 pounds | 2kg beef brisket or round roast (or any slow cooking beef of your choice), trimmed of fat
• 1 onion, finely chopped
• 4 cloves garlic, finely copped or minced
• 2x 14-ounce | 410g cans crushed or diced tomatoes
• ½ cup red wine (or beef broth / stock)
• ½ cup beef broth | stock
• 4 tablespoons tomato paste
• 1 beef bouillon cube
• 1 teaspoon basil
• 1 teaspoon oregano
• 1-2 teaspoons salt (adjust to your tastes)
• cracked pepper to taste
• 1-2 teaspoons sugar (adjust to your tastes)
• 2 bay leaves
• 2 teaspoons cornstarch mixed with 2 tablespoons water (OPTIONAL FOR A THICK SAUCE)

Directions

• Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
• You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
• Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
• NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
• Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.