Let’s stay in the Mediterranean mode: there’s tender Italian beef filling your kitchen w/ Italian flavour & feeling… best for dinner on any cold & rainy day!
This beef was accompanied by my Mediterranean style roast potatoes. However, you may also just cook a big pot of spaghetti or linguine or rigatoni or whatever pasta you’ll find in your pantry. There’s a lot of juicy meat & soft vegetables w/ sauce! You may even confine yourself to just breaking some rustic bread…
…& it needs definitely no attention when it’s cooking in your slow cooker…
What do we need?
- brisket of beef
- canned Italian tomato pulp
- red wine
- olive oil & balsamic vinegar & honey
- twigs of fresh rosemary
- a mix of dried Mediterranean herbs like oregano, thyme, basil, sage…
Cut the beef in pieces & start frying them in a pan until the pieces are brown all around.
In the meantime clean the vegetables & put everything incl. the herbs & spices in the slow cooker.
Mix the ingredients & add the beef before closing the slow cooker.
… & about 4 h later:
Let's stay in the Mediterranean mode: there's tender Italian beef filling your kitchen w/ Italian flavour & feeling... best for dinner on any cold & rainy day!
- about 400 gr brisket of beef
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried sage
- 1 tsp dried parsley
- 2 twigs fresh rosemary
- 1 clove of garlic
- 1 dried red chili
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2-3 small red onions OR 3-4 spring onions
- 1 carrot
- 1 can peeled Italian tomatoes OR 1 can Italian tomato pulp
- 100 ml red wine
- some olive oil
- salt & pepper
- a slow cooker
- Cut the beef in 2-3 pieces.
- Add salt & pepper.
- Fry the beef in a pan w/ some olive oil for about 10 min.
- Turn over the beef to ensure that all parts get brown.
- Chop the onions.
- Peel the carrot & slice it.
- Pour the tomato mess in the slow cooker.
- Add all dried herbs.
- Press the clove of garlic & add to the tomato mess.
- Remove the seeds of the chili & crumble it into the tomato mess.
- Add balsamic vinegar & honey.
- Add red wine
- Mix thoroughly.
- Add onions & carrot.
- Add rosemary twigs.
- Mix again.
- Put the beef on top.
- Let the slow cooker do its duty for about 4 hours on high temperature.
- Remove the beef.
- Discard rosemary twigs.
- Add some salt & pepper to the sauce (if necessary).
- Serve the beef w/ the sauce as it comes out of the slow cooker.
- Optional: Bring the sauce to a boil, add some cream (or not) & let it thicken using some starch. Then serve the beef w/ the sauce.
- Optional: Bring the sauce to a boil & smooth everything w/ a handheld blender. Add cream (or not) & let it thicken using some Starch (if necessary). Then serve the beef w/ the sauce.
Prep Time: The refinement of the sauce is not included.
Garlic & chili: You may use more garlic & chili if you like.
Herbs: You may reduce the types of herbs as you like - however stay w/ Mediterranean herbs.
Sorry: no experience concerning storing leftovers in the fridge or freezing...
© Copyright 2015-2017 Christine Steinbach (The Businesswoman's Kitchen). All rights reserved.
(information on equipment)
We can serve the Italian beef as it comes out of the slow cooker: there are enough soft vegetables & lots of liquid for any pasta aside or roast potatoes or – simply – bread…
You may also make an effort to refine the liquid into a classic sauce by help of a handheld blender, more wine, more cream… It depends only on your time budget!
The businesswoman with too many office hours thinks
Ok: I assume I can just double the beef & add some more of everything – as long as my slow cooker is capable to hold it.
I imagine a big deep plate w/ lots of amassed spaghetti… the sauce & beef on top… covered w/ some freshly grated parmesan… & all may dig in!