Brasato Al Rosmarino with Potatoes, Pancetta and Pumpkin

  • Brasato Al Rosmarino with Potatoes, Pancetta and Pumpkin
  • Brasato Al Rosmarino with Potatoes, Pancetta and Pumpkin
  • Brasato Al Rosmarino with Potatoes, Pancetta and Pumpkin
  • Brasato Al Rosmarino with Potatoes, Pancetta and Pumpkin
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes

Ingredients

  • 2 x brown onions
  • 1 bunch rosmarino
  • 1 kg silverside beef
  • 300 g potatos
  • 1/4 x pumpkin
  • 1 L beef stock
  • 1/2 x glass of red wine

Method

Prep Time: 15 Min
Cooking Time: 6-8 Hours with your fantastic slow cooker
Cost: Less than $25
Servings: 4-5 People
Final Result: Amazing =)

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Last week, I got a new slow cooker for $40 bucks.
And guys, I think it’s the best investment I’ve ever made.
I’m usually doing the prep in the morning so when I’m back from work everything is ready. This meal is quick , cheap and super easy to prepare.

It’s a fusion between traditional Italian old school cuisine and some Australian leftovers that I found in my fridge.

I didn’t have any carrots available but otherwise they would be perfect as well.

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Chop all the ingredients in small cubes more or less of the same size.

Start with a good drizzle of olive oil.
Than chop the onions, potatoes and pumpkin.
Add a bit of pancetta to give some extra taste.
Now the Silverside beef goes in with a litre of beef stock and half glass of red wine.
Don’t forget the rosemary.

Let the Slow cooker works for you and enjoy the meal

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MATCHING WINE : Red – Barossa Shiraz

Use ciabatta bread to “mop up” the plate
Enjoy

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