This is one of those vague “feel it in your heart” type recipes. Just dump it all in, go to work and come back to magic!
• Beef brisket (whatever size will fit in your slow cooker/be appropriate portions)
• Baby new potatoes, quartered
• Carrots, cut into chunks
• 1/2 tsp coarse sea salt
• 2-3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp coarse ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 beef stock cube
• 500ml hot water
• 1/4 cup ketchup
• 1/4 cup dark brown sugar
• 1 tablespoon tomato paste
• 1/2 cup red wine
– Put everything in your slow cooker. Cook for 6-8 hours on low.
– Add dumplings (see parmesan dumplings previous recipe) 2 hours before serving.
– Shred the beef before serving. It may be easiest for you to lift it out, shred it and put it back in for serving.
Anna in the kitchen 