1Use the brown / sear function on your slow cooker (if you don't have a slow cooker, do this is a pan on the stove). Brown your piece of roast thoroughly in a little bit of cooking oil, until you develop a nice crust. Season liberally on the exposed side as you brown. Set aside while you prepare your soffrito.
2Saute your shallots, garlic, and capsicum in the meat's juices. Once that begins to soften nicely, add your mushrooms, bay leaves, 3/4 of your parsley (from the stalk up - leave 1/4 of the leaves for later), and saute for a few more minutes
3Create a little crater in the middle of your soffrito, and rest your meat in it
4Add your tomato paste, wine, and can of tomatoes around your meat, and season with salt & pepper to taste
5Slow cook for about 4-5 hours on low
6Remove your meat from the slow cooker, and using two forks, shred the meat
7Return back to the slow cooker, add some sugar and season further to taste, and cook covered for another hour or so
8Stir in the remainder of your parsley prior to serving
9Serve with pasta, polenta, potatoes, bread.. whatever starch you're up for
10(Photograph is served with pappardelle pasta and Parmesan)
1You can do this with lamb, goat, and most other red meats (wouldn't recommend for anything too lean like kangaroo though)
2If you don't like using wine, use a nice chicken broth and add in a dash of vinegar or lemon
Submitted by Jem Natividad,
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