Slow Cooker Beef Brisket Pasta
Slow Cooker Beef Brisket Pasta
Cook time: 4 hours on high or 8 hours on low
Ingredients
- 1.2 kg beef brisket
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 brown onion chopped
- 3 cloves garlic chopped
- 400 g canned diced tomatoes
- 3 tablespoons tomato paste
- 1/3 cup red wine
- 1 cup beef stock
- 1 tablespoon italian herbs dried
- 400 g cooked pasta
- parmesan cheese grated, to serve
- parsley leaves chopped, to serve
Instructions
- Season the beef brisket with the salt and pepper. Heat the olive oil in a frying pan over medium–high heat and sear the brisket on all sides until browned.
- To the slow cooker, add the beef brisket, onion, garlic, canned tomatoes, tomato paste, red wine, beef stock and italian herbs.
- Cook on high for 4 hours or low for 8 hours.
- Once cooked, shred the meat and stir it through the sauce. Add the cooked pasta and stir to combine.
- Season well and serve topped with grated parmesan and parsley.
Nutrition
Calories: 983kcalCarbohydrates: 90gProtein: 79gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 186mgSodium: 882mgPotassium: 1836mgFiber: 7gSugar: 10gVitamin A: 423IUVitamin C: 15mgCalcium: 114mgIron: 10mg
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