Name: Slow Cooker Beef Brisket Pasta
Total time: 240 min
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)

Beef, Dinner, Egg-free, Nut-free, One-pot

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This Slow Cooker Beef Brisket Pasta is the definition of rich, hearty comfort food that doesn’t require hours of active cooking. It brings together fall-apart tender beef brisket, a deeply flavoured tomato and red wine sauce, and your favourite cooked pasta for the kind of meal that feels like a warm hug. The slow cooker does most of the work, allowing the brisket to gently braise and develop incredible flavour over time.

It’s perfect for a satisfying weeknight dinner, a Sunday meal prep favourite, or even an easy way to impress guests with minimal effort. The brisket becomes so tender that it effortlessly shreds and melts into the sauce, turning this into a ragu-style dish that clings to every piece of pasta. With a few pantry staples and minimal prep, this pasta comes together beautifully with maximum reward.

Whether you’re cooking for your family or batch-prepping meals for the week, this dish ticks all the boxes; protein-packed, freezer-friendly, and full of flavour. A generous topping of parmesan and parsley at the end makes it feel complete, and it pairs beautifully with a crisp green salad or garlic bread for the ultimate comfort meal.

Slow Cooker Beef Brisket Pasta

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Servings

Equipment

Slow cooker (minimum 5L capacity)
Large Frying Pan
Tongs
Chopping Board
Sharp Knife
Measuring Cups and Spoons
Saucepan for pasta

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

US Customary – Metric

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.

Video

Notes

Cooking Tips for Beginners

Searing the brisket adds depth—don’t skip it.
If your sauce is too thick, add a splash of stock when mixing in pasta.
For extra richness, stir in a knob of butter before serving.
Use short pasta that holds sauce well (rigatoni, penne, etc.).
Cook pasta just before serving to keep it from going mushy.

Serving Suggestions

Serve with a crisp green salad and lemon vinaigrette.
Garlic bread or cheesy toast makes a great side.
Sprinkle with chilli flakes for a spicy kick.
Add sautéed mushrooms or spinach for extra veg.
Swap parsley for basil or thyme for a twist.

Freezer-Friendly

This recipe is freezer-friendly! Cool completely, portion into containers (with or without pasta) and freeze for up to 3 months. Defrost overnight and reheat with a splash of water or stock.

Storage Advice

Fridge: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze brisket sauce separately from pasta if possible. Combine after thawing.
Reheat: Gently reheat on the stove or in the microwave with added liquid.

Meal Prep Instructions

Cook brisket and sauce ahead of time and store in the fridge or freezer.
Cook pasta fresh and mix through just before serving.
Shred brisket and keep in a separate container for mix-and-match meals.

Substitutions

Brisket: Use chuck steak or gravy beef.
Red wine: Replace with extra stock or a splash of balsamic vinegar.
Diced tomatoes: Swap for passata or crushed tomatoes.
Italian herbs: Use oregano, thyme, or rosemary individually.
Pasta: Use gluten-free pasta or mashed potato.

Protein Swaps:

Shredded lamb shoulder
Plant-based beef-style strips
Chicken thighs (adjust cook time accordingly)

Helpful Hints

Use a slow cooker liner for easy clean-up.
Deglaze pan with wine after searing to capture flavour.
Let brisket rest before shredding.
Add a spoon of ricotta or cream for extra richness.
Stir through fresh baby spinach at the end for extra greens.
Make sauce in advance and freeze for easy weeknight dinners.
Don’t skip the parmesan—it completes the dish.

FAQs

1. Can I use a different cut of beef? Yes—chuck steak, gravy beef or blade roast all work well.

2. Can I cook the pasta in the slow cooker? Not recommended—it’s best to cook pasta separately to avoid overcooking.

3. Is this recipe freezer-friendly? Absolutely—just store the meat sauce and pasta separately for best results.

4. Can I make this without wine? Yes—use extra beef stock and a splash of balsamic or red wine vinegar.

5. What pasta shape is best? Short pasta like rigatoni or penne works best to hold the sauce.

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Keywords

Dinner, One Pot

Beef, Egg Free, Nut Free

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