Ready for those winter warmers

It is feeling a lot more like winter here in the southern hemisphere. I’m feeling it a lot more thanks to some regular trips to Wellington because of my day job. While I’m a way off breaking out the winter coat, I am looking for warmer meals at night to make me feel warm and toasty.

Slow cooker meal

This is quickly becoming one of my favourite slow cooker meals because it is so tasty. There is something so satisfying to put dinner in the slow cooker in the morning and come home to a perfectly cooked meal that just needs to be plated up. The bonus is having enough food to cover lunch for a few days; if Jaime doesn’t go back for seconds and thirds.

Sear in the flavour

I spent some time experimenting with this recipe to create a deeper flavour; I finally landed on the seared meat to make this recipe extra special. The extra step of searing the meat adds a beautiful caramelised flavour to the meat and, more importantly, to the gravy. 

Brisket and onions Recipe

Ingredients

• 1 tbsp. olive oil
• 4 onion, sliced
• 1.5kg beef roast
• 6 cloves garlic, minced
• 2 cups beef bone broth
• 2 tbsp. Worcestershire sauce
• 1 tbsp. coconut aminos
• Salt and pepper

Beef and onions

• Servings: 10
• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Rating: ★★★★★
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This slow cooker meal is one of my favourites and delivers so much flavour.

Credit: Cath @ easycleaneats

Ingredients

• 1 tbsp. olive oil
• 4 onion, sliced
• 1.5kg beef brisket
• 6 cloves garlic, minced
• 2 cups beef bone broth
• 2 tbsp. Worcestershire sauce
• 1 tbsp. coconut aminos
• Salt and pepper

Directions

1. In a large frying pan, heat the olive oil over a medium heat.
2. Add the sliced onions to the pan and let them cook for about 15 minutes, be sure to stir the onion now and then.
3. When the onions are caramelised, spread them out on the bottom of your slow cooker.
4. Return the frying pan to the heat.
5. Season the beef well.
6. Sear the beef in the pan the onions were cooked in.
7. When the meat is browned all over, place it on top of the onions in the slow cooker.
8. Put half of the onions on top of the brisket.
9. Pour the Worcestershire sauce, coconut aminos and broth over the meat.
10. Cook the beef on a low heat setting for 6 to 8 hours.
11. The meat should pull apart with a fork when it is ready.
12. Turn off the heat and let the meat rest for 20 minutes before serving.
13. Use two forks to pull the beef apart.
14. Using the forks mix the meat and onions together with the juices from cooking.
15. Serve on a bed of cauliflower rice.

Nutrition

Per Serving: 259 calories; 8 g fat; 6 g carbohydrates; 38 g protein

Equipment

• Knife
• Chopping board
• Measuring jug
• Measuring spoons
• Frying pan
• Wooden spoon
• Tongs
• Whisk

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.