Directions
- 1Pat the beef brisket dry and season with salt and pepper.
- 2Heat olive oil in a frying pan over medium-high heat.
- 3Sear the brisket on all sides until well browned.
- 4Transfer the seared brisket to your slow cooker.
- 5Add onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs.
- 6Cover and cook on low for 8 hours or high for 4 hours, until the brisket is fall-apart tender.
- 7Remove the brisket.
- 8Shred it using two forks.
- 9Return it to the sauce in the slow cooker.
- 10Stir well to combine.
- 11Cook your pasta separately according to packet instructions.
- 12Drain and add it to the slow cooker.
- 13Stir through the brisket sauce until well coated.
- 14Dish it up with a generous sprinkle of grated Parmesan and fresh parsley.
- 15Season to taste.
Ingredients
- 1.2 kg beef brisket
- 0.5 tsp salt
- 1 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, chopped
- 400 g tin diced tomatoes
- 3 tbsp tomato paste
- 0.33 cup red wine
- 1 cup beef stock
- 1 tbsp dried Italian herbs
- 350 g pasta (any kind you like)
- Grated Parmesan cheese
- Fresh parsley
Equipment
frying panslow cookertwo forks
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