Slow-Cooked Beef Rissoles with Tomato and Worcestershire Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty Australian-style beef rissoles slow-cooked in a rich tomato and Worcestershire sauce glaze, perfect comfort food. This australian-inspired beef ready in about 260 minutes pairs (450 g) ground beef, medium, finely diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 lb ground beef, 1 finely diced medium onion, 2 minced garlic cloves, 1/2 cup bread crumbs, 1 large beaten egg, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix until just combined.
  2. Step 2: Shape the mixture into 8 equal oval-shaped rissoles. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown the rissoles for 3 minutes per side until golden.
  3. Step 3: In a slow cooker, combine 1 1/2 cups canned crushed tomatoes, 2 tbsp Worcestershire sauce, and 1/2 cup beef broth. Add the browned rissoles and stir gently to coat.
  4. Step 4: Cover and cook on low for 4 hours until the rissoles are tender and the sauce has thickened and coats the meat beautifully.

Frequently asked questions

How long does Slow-Cooked Beef Rissoles with Tomato and Worcestershire Glaze take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Rissoles with Tomato and Worcestershire Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (450 g) ground beef from drying out.

Can I substitute ingredients in Slow-Cooked Beef Rissoles with Tomato and Worcestershire Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Rissoles with Tomato and Worcestershire Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Rissoles with Tomato and Worcestershire Glaze?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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