Slow Cooker Beef Brisket Pasta

Ingredients

• 1.2 kg beef brisket (patted dry)
• 0.5 tsp sea salt
• 1 tsp cracked black pepper (plus extra for serving)
• 2 tbsp extra virgin olive oil
• 1 brown onion (finely chopped)
• 3 garlic cloves (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 of choice
• grated parmesan cheese (for serving)
• fresh parsley (for serving)

Steps

1. 1

   Pat the beef brisket dry and season with the sea salt and cracked black pepper.

2. 2

   Heat the olive oil in a frying pan over medium-high heat and sear the brisket on all sides until well browned.

3. 3

   Transfer the brisket to the slow cooker.

4. 4

   Add the onion, garlic, diced tomatoes, tomato paste, red wine, beef stock and dried Italian herbs to the slow cooker.

5. 5

   Cover and cook on Low for 8 hours or High for 4 hours, until the brisket is fall-apart tender.

6. 6

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

7. 7

   Return the shredded beef to the slow cooker and stir through the sauce.

8. 8

   Meanwhile, cook the pasta according to the packet instructions.

9. 9

   Drain the pasta well, then add it to the slow cooker and toss until coated in the rich brisket sauce.

10. 10

    Serve topped with plenty of grated parmesan, fresh parsley and extra cracked black pepper, if desired.

Notes

The brisket is best when cooked low and slow for the full 8 hours to ensure maximum tenderness. Choose a pasta shape with ridges or holes (like rigatoni or penne) to better catch the thick meat sauce.

Nutrition per serving

• main
• slow-cooker
• beef
• pasta
• comfort food
• family meal
• dinner