Slow Cooker Beef Brisket Pasta
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
Rate this RecipeIngredients
- 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.1.2 kg beef brisket, 1/2 teaspoon sea salt, 1 teaspoon cracked black pepper, 2 tablespoons extra virgin olive oil
- To the slow cooker, add the beef brisket, onion, garlic, canned tomatoes, tomato paste, red wine, beef stock and italian herbs.1.2 kg beef brisket, 1 brown onion, 3 cloves garlic, 400 g canned diced tomatoes, 3 tablespoons tomato paste, 1/3 cup red wine, 1 cup beef stock, 1 tablespoon 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.400 g cooked pasta
- Season well and serve topped with grated parmesan and parsley.parmesan cheese, parsley leaves
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