High Protein
SLOW COOKER BEEF BRISKET PASTA
SLOW COOKER BEEF BRISKET PASTA — 8 hr, 14 ingredients, adapted from Sarah Pound.
Recipe adapted from Sarah Pound · View original
Total
8 hr
Serves
4
Calories
1200 kcal
Ingredients
- 1.2 kg beef brisket
- 0.5 tsp salt
- 1 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 brown onion
- 3 garlic cloves
- 400 g diced tomatoes
- 3 tablespoons tomato paste
- 0.33 cup red wine
- 1 cup beef stock
- 1 tablespoon dried Italian herbs
- 350 g pasta
- as needed Grated Parmesan cheese
- as needed Fresh parsley
Instructions
- 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 the seared brisket to your slow cooker. Add onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs.
- Cover and cook on low for 8 hours or high for 4 hours, until the brisket is fall-apart tender.
- Remove the brisket, shred it using two forks, then return it to the sauce in the slow cooker. Stir well to 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.
- Dish it up with a generous sprinkle of grated Parmesan and fresh parsley. Season to taste.
