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Recipes | 28 by Sam Wood
founder, IQS
 

Italian Beef Brisket

I Quit Sugar - Italian Beef Brisket 8WP Recipe
  • 6 servings
  • Prep - 10 mins
    Cooking - 9 hours
  • Total - 9 hours 10 mins
I Quit Sugar - Italian Beef Brisket 8WP Recipe

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.  

Servings: 6
Preparation: 10 mins
Cooking: 9 hours

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.