Ingredients
- 1.2 kg beef brisket, fat removed.
- 1 medium (150g) carrot, halved lengthways and roughly chopped.
- 1 small (100g) red onion, cut into wedges.
- 3 cloves garlic, minced.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 2 teaspoons dried basil.
- 2 teaspoons dried organo.
- 200 g diced tomatoes.
To serve
- 2 large (200g each) zucchinis, peeled into ribbons using a vegetable peeler, or spiralized into noodles.
- 1/2 cup flat-leaf parsley leaves, roughly chopped.
Directions
- 1. Place meat in the base of a slow-cooker insert. Add in the vegetables, garlic, dried herbs and tomato on top and around the meat. Season with salt and pepper.
2. Place on the slow-cooker lid and cook on low for 8-9 hours or high for 4-5 hours.
3. Remove and shred the brisket meat. Separate into six serves. Freeze four serves for later use in the program. Place one serve of meat onto a plate with half of the zucchini noodles, and the other portion of meat into a container for lunch tomorrow with the other half of the zucchini noodles. Sprinkle both serves with parsley.
Slow cookers are wonderful things. They make feeding your family a cinch. This beef brisket is coated with traditional Italian flavours but it’s served on a bed of zucchini noodles for something a little bit different.
Ingredients
- 1.2 kg beef brisket, fat removed.
- 1 medium (150g) carrot, halved lengthways and roughly chopped.
- 1 small (100g) red onion, cut into wedges.
- 3 cloves garlic, minced.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 2 teaspoons dried basil.
- 2 teaspoons dried organo.
- 200 g diced tomatoes.
To serve
- 2 large (200g each) zucchinis, peeled into ribbons using a vegetable peeler, or spiralized into noodles.
- 1/2 cup flat-leaf parsley leaves, roughly chopped.
Directions
- 1. Place meat in the base of a slow-cooker insert. Add in the vegetables, garlic, dried herbs and tomato on top and around the meat. Season with salt and pepper.
2. Place on the slow-cooker lid and cook on low for 8-9 hours or high for 4-5 hours.
3. Remove and shred the brisket meat. Separate into six serves. Freeze four serves for later use in the program. Place one serve of meat onto a plate with half of the zucchini noodles, and the other portion of meat into a container for lunch tomorrow with the other half of the zucchini noodles. Sprinkle both serves with parsley.