Shredded Beef Gnocchi
Melt in the mouth slow-cooked beef brisket with gnocchi, parmesan and rocket
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Equipment
- Slow Cooker
- Frying Pan
Ingredients
- 500 g Beef brisket cut into large chunks and browned
- 1-2 tbsp Olive oil for browning
- 400 g Tinned tomatoes
- 0.5 Beef stock cube crumbled
- 1.5 tsp Dried oregano
- 1.5 tsp Dried Basil
- 0.25 tsp Dried chilli flakes
- 1 tbsp Red wine vinegar
- 1 tbsp Tomato puree
- 2 cloves Garlic minced
For later
- 500 g Fresh gnocchi cooked
- 50 g Parmesan grated
- handful Fresh rocket
Instructions
- Cut beef brisket into large chunks. We cut a 500g piece into 5-6 chunks. In a hot pan with a little oil, brown on all sides.
- In the slow cooker combine tinned tomatoes, oregano, basil, chilli flakes, red wine vinegar, garlic, and a crumbled beef stock cube. Add the browned brisket and stir well.
- Cook for at least 8 hours on low. We recommend cooking for 10 hours.
- Just ahead of the slow cook, prepare your gnocchi according to package instructions.
- Shred the beef brisket, add the cooked gnocchi and stir well.
- Add plenty of parmesan and optionally top with fresh rocket.
Nutrition
Calories: 502kcalCarbohydrates: 50gProtein: 36gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 86mgSodium: 990mgPotassium: 661mgFiber: 4gSugar: 3gVitamin A: 288IUVitamin C: 10mgCalcium: 235mgIron: 9mg
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