Delish Slow Cooked Beef Brisket Ragu

Ingredients 

• 2 tbsp olive oil
• Diced Beef Brisket, 800g - 1kg
• 1 brown onion, finely chopped
• 2 carrots, halved lengthways, thinly sliced
• 1 celery stalk, finely chopped
• 200g mushrooms
• 1 bay leaf
• 3 sprigs thyme
• 3 garlic cloves, crushed
• 3/4 cup beef stock
• 1/4 cup tomato paste
• 2 tbsp red wine
• Pappardelle, to serve
• Grated parmesan, to serve

Instructions 

1. Heat 2 teaspoons oil in a large frying pan over high heat. Cook half of beef, for 3 minutes or until browned. Transfer to a slow-cooker. Repeat with 2 teaspoons oil and remaining beef.
2. Heat remaining oil in same pan over medium-high heat. Cook onion, carrot, celery, mushrooms, bay leaf and thyme, for 6 minutes or until browned. Add garlic and stir for 30 seconds or until fragrant. Transfer to cooker.
3. Combine Beef stock, tomato paste and wine in a jug. Pour into cooker and stir to combine. Cover and cook on high for 4 hours or until beef is tender. Season.
4. Serve with pappardelle.

Enjoy - Jaeger.