Slow Cooker Beef Brisket Pasta

Ingredients

• 1.2 kg beef brisket
• 0.5 tsp salt
• 1 tsp black pepper
• 2 tbsp extra virgin olive oil (For searing)
• 1 brown onion (Finely chopped)
• 3 cloves garlic (Chopped)
• 400 g diced tomatoes (1 tin)
• 3 tbsp tomato paste
• 0.333 cup red wine
• 1 cup beef stock
• 1 tbsp dried Italian herbs
• 350 g pasta (Any kind; cook separately according to packet instructions)
• Parmesan cheese (Grated, for serving)
• fresh parsley (For serving)

Steps

1. 1

   Pat the beef brisket dry. Season it with the salt and black pepper, coating all sides.

2. 2

   Heat the extra virgin olive oil in a frying pan over medium-high heat.

3. 3

   Place the seasoned brisket in the hot pan and sear it on all sides until well browned.

4. 4

   Transfer the seared brisket to a slow cooker.

5. 5

   Add the chopped onion and garlic to the slow cooker.

6. 6

   Add the diced tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs.

7. 7

   Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the brisket is fall-apart tender.

8. 8

   Remove the cooked brisket from the slow cooker and shred it using two forks.

9. 9

   Return the shredded brisket to the sauce in the slow cooker and stir well to combine.

10. 10

    Meanwhile, cook the pasta separately according to the packet instructions.

11. 11

    Drain the pasta and add it to the slow cooker.

12. 12

    Stir the pasta through the brisket sauce until it is well coated.

13. 13

    Serve the pasta with a generous sprinkle of grated Parmesan and fresh parsley. Season to taste.

Notes

The source does not specify the pasta cooking time or the quantities of Parmesan and parsley; follow the pasta packet instructions and add the garnishes to taste.

Nutrition per serving

• main
• slow-cooked
• slow cooker
• pasta
• beef
• Italian-inspired
• family meal