Slow Cooker Beef Brisket Pasta
Ingredients
Main Ingredients
beef brisket (raw)
1.2 kg
salt
0.5 tsp
black pepper
1 tsp
extra virgin olive oil
2 tbsp
brown onion (finely chopped)
1 piece
garlic cloves (chopped)
3 piece
diced tomatoes (canned)
400 g
tomato paste
3 tbsp
red wine
80 ml
beef stock
250 ml
dried Italian herbs
1 tbsp
pasta
350 g
To Serve
Parmesan cheese (grated)
40 g
fresh parsley (chopped)
10 g
Instructions
Season and sear the brisket
Pat the beef brisket dry and season with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Sear the brisket on all sides until well browned.
Transfer to slow cooker and add ingredients
Transfer the seared brisket to your slow cooker. Add onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs.
Cook the brisket
Cover and cook on low for 8 hours or high for 4 hours, until the brisket is fall-apart tender.
Shred the brisket
Remove the brisket, shred it using two forks, then return it to the sauce in the slow cooker. Stir well to combine.
Cook the pasta and combine
Meanwhile, cook your pasta separately according to packet instructions. Drain and add it to the slow cooker. Stir through the brisket sauce until well coated.
Serve
Dish it up with a generous sprinkle of grated Parmesan and fresh parsley. Season to taste.
Original recipe
Storage
Store pasta and brisket sauce together. Add a splash of water when reheating to loosen the sauce.
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