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Slow-Cooked Italian Beef Brisket... Good for what ails ya!

May 22, 2017


I've recently been put on a huge gut healing protocol because my gut is a little s*** at the moment. But I have to say, It's been absolutely amazing. It's completely forced me to reevaluate the way I eat, prepare and approach my food every day. 


One of the biggest takeaways for me has been the benefit of slow-cooked meats. This is something I knew long ago, I even had the pleasure of working on a slow cooker cookbook. But I never really understood the restorative powers of eating slow cooked meats both physically AND mentally until I implemented into my daily life. My lunches and dinners are no longer lean and raw but rather soft and nourishing. 


Anyway, enough talk about my bad guts, just enjoy this recipe for all it's delicious glory!




1kg beef brisket 

2 carrots, washed and roughly chopped

4 stalks celery, washed and roughly chopped

2 brown onions, peeled & roughly chopped 

1 tbs sweet paprika

4-6 cloves of garlic, peeled & roughly chopped

4 potatoes (optional, chopped into 2 cm chunks)

1 tin diced tomatoes

1/2 cup water 

2 tsp dried basil

2 tsp dried rosemary

2 tsp dried oregano




Place all of the ingredients (excpet for the meat and water) in the base of the slow cooker. Stir to combine. Season the veggies and the brisket generously with salt and pepper. Place the brisket on top of the vegetables. Pour over the water. Cook on 'low' for 10-14 hours, or until tender and falling apart.

Serve up with some wilted spinach, cooked quinoa or brown rice, mash potato or just as is!




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