Slow-cooker beef brisket bourguignon

Slow-cooker beef brisket bourguignon

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Slow-cooker beef brisket bourguignon

The ingredient of Slow-cooker beef brisket bourguignon

  1. 2 tablespoons extra virgin olive oil
  2. 1.5kg red meat brisket
  3. 12 eschalots, peeled
  4. 200g streaky bacon, halved lengthways, chopped
  5. 3 garlic cloves, overwhelmed
  6. 6 sprigs fresh thyme, plus more to serve
  7. 1 dried bay leaf
  8. 1 cup purple wine
  9. half cup Massel beef fashion liquid inventory
  10. 1 tablespoon tomato paste
  11. 2 carrots, thickly sliced
  12. 200g swiss brown mushrooms, halved
  13. 200g button mushrooms
  14. 300g green beans, steamed, to serve
  15. Mashed potato, to serve

The instruction how to make Slow-cooker beef brisket bourguignon

  1. Heat half the oil in a flameproof sluggish cooker bowl over medium-high warmness. Cook beef for five mins each facet or till browned. Transfer to a plate.
  2. Reduce heat to medium. Add ultimate oil to bowl. Add eschalot and bacon. Cook, stirring, for 5 minutes or until eschalot softens. Add garlic and thyme. Cook for 1 minute. Transfer bowl to sluggish cooker. Add brisket, bay leaf, wine, stock and tomato paste. Top with carrot and mushroom. Cover with lid. Cook on low for 6 hours or until red meat could be very gentle.
  3. Remove and discard bay leaf. Using 2 forks shred meat coarsely. Season with salt and pepper. Serve with green beans and mashed potato.

Nutritions of Slow-cooker beef brisket bourguignon

fatContent: 758.108 calories
saturatedFatContent: 42.2 grams fat
carbohydrateContent: 15.6 grams saturated fat
sugarContent: 19.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 62.6 grams protein
sodiumContent: 194 milligrams cholesterol

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