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.
