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.
