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Serves
US | Metric
Ingredients
  • Olive Oil
  • 1.5 kg Beef Brisket
  • 1 Large White Onion, finely diced
  • 5 Cloves Garlic, crushed
  • 1 Large leek, finely diced
  • 2 Fresh Bay Leaves
  • 1 tbsp Tomato Paste
  • 175 ml Red Wine
  • 2 Tins of Tomatoes
  • 300 ml Beef Stock
  • 1 tbsp Ketchup
  • 2 tbsps Worcestershire Sauce
  • 1 tsp Sugar
  • 1 tsp Salt
  • Crack of Black Pepper
  • Extra Virgin Olive Oil
  • 1 Bunch of Fresh Basil
  • 500 g Pappardelle (or pasta of your choice)
  • Pecorino Cheese, for grating
Slow Cooked Beef Brisket Pappardelle Slow Cooked Beef Brisket Pappardelle

Slow Cooked Beef Brisket Pappardelle

A dish that gives you all the autumnal feels! Brisket cooked low and slow to make it tender enough to shred. Tossed through a silky tomato sauce and ribbons of pappardelle…comfort food at its finest!

Prep 10 minutes
Total 8 hours 30 minutes
  1. Set your slow cooker on Medium.
  2. Begin by setting a wide skillet or frying pan on a medium heat with a tablespoon of olive oil, when smoking place in the brisket and fry to brown on all sides. Remove from the pan and place in the slow cooker.
  3. In the same pan, add in the diced leeks, onions, bay leaves and garlic. Fry in the flavoured oil until the leeks have softened and the onions are golden - around 6mins.
  4. The pan should be fairly dry now so add in the red wine to deglaze. Cook off the alcohol for 4mins then add in the tomato paste, continue to cook for another 4mins. Add in the two tins of tomatoes, ketchup, Worcestershire sauce, beef stock, sugar and half of the bunch of basil; both stalks and leaves roughly torn. Season to taste with the salt and pepper at this point.
  5. Bring to the boil then carefully pour the sauce into the slow cooker over the brisket. Pop the lid on and allow to slow cook for 8hours. (If pushed for time then switch the slow cooker to high and cook for 5hours).
  6. After 8 hours the brisket should be lovely and tender. Take out of the sauce and place into a bowl. With a couple of forks, shred all of the meat.
  7. Switch the slow cooker off and pour the sauce into a large pot. Remove the bay leaves and with a hand held blender, blitz the sauce until it’s lovely and smooth. Set on the lowest heat on the hob with the lid off and add the shredded brisket back into the sauce. Stir well to combine.
  8. Set a separate large pot of salted water onto boil, when boiling add in your pappardelle and cook until al dente. Retain a mug full of the starchy pasta water and drain the rest. Add the pasta into the ragu along with a few splashes of the pasta water and 1 tbsp of extra Virgin Olive oil - this combination makes the sauce beautifully silky! Toss well to combine, making sure those ribbons of pappardelle are nicely coated in the ragu.
  9. With tongs and a big spoon, serve into shallow bowls, drizzle with some more Extra Virgin Olive Oil and generously grate pecorino all over the dish. Finish with a final garnish of basil. Grab a spoon, curl up on the sofa and get stuck in!
Slow Cooked Beef Brisket Pappardelle Slow Cooked Beef Brisket Pappardelle

Slow Cooked Beef Brisket Pappardelle

A dish that gives you all the autumnal feels! Brisket cooked low and slow to make it tender enough to shred. Tossed through a silky tomato sauce and ribbons of pappardelle…comfort food at its finest!

favorite
print
like
Prep 10 minutes
Total 8 hours 30 minutes
Serves
US | Metric
Ingredients
  • Olive Oil
  • 1.5 kg Beef Brisket
  • 1 Large White Onion, finely diced
  • 5 Cloves Garlic, crushed
  • 1 Large leek, finely diced
  • 2 Fresh Bay Leaves
  • 1 tbsp Tomato Paste
  • 175 ml Red Wine
  • 2 Tins of Tomatoes
  • 300 ml Beef Stock
  • 1 tbsp Ketchup
  • 2 tbsps Worcestershire Sauce
  • 1 tsp Sugar
  • 1 tsp Salt
  • Crack of Black Pepper
  • Extra Virgin Olive Oil
  • 1 Bunch of Fresh Basil
  • 500 g Pappardelle (or pasta of your choice)
  • Pecorino Cheese, for grating

  1. Set your slow cooker on Medium.
  2. Begin by setting a wide skillet or frying pan on a medium heat with a tablespoon of olive oil, when smoking place in the brisket and fry to brown on all sides. Remove from the pan and place in the slow cooker.
  3. In the same pan, add in the diced leeks, onions, bay leaves and garlic. Fry in the flavoured oil until the leeks have softened and the onions are golden - around 6mins.
  4. The pan should be fairly dry now so add in the red wine to deglaze. Cook off the alcohol for 4mins then add in the tomato paste, continue to cook for another 4mins. Add in the two tins of tomatoes, ketchup, Worcestershire sauce, beef stock, sugar and half of the bunch of basil; both stalks and leaves roughly torn. Season to taste with the salt and pepper at this point.
  5. Bring to the boil then carefully pour the sauce into the slow cooker over the brisket. Pop the lid on and allow to slow cook for 8hours. (If pushed for time then switch the slow cooker to high and cook for 5hours).
  6. After 8 hours the brisket should be lovely and tender. Take out of the sauce and place into a bowl. With a couple of forks, shred all of the meat.
  7. Switch the slow cooker off and pour the sauce into a large pot. Remove the bay leaves and with a hand held blender, blitz the sauce until it’s lovely and smooth. Set on the lowest heat on the hob with the lid off and add the shredded brisket back into the sauce. Stir well to combine.
  8. Set a separate large pot of salted water onto boil, when boiling add in your pappardelle and cook until al dente. Retain a mug full of the starchy pasta water and drain the rest. Add the pasta into the ragu along with a few splashes of the pasta water and 1 tbsp of extra Virgin Olive oil - this combination makes the sauce beautifully silky! Toss well to combine, making sure those ribbons of pappardelle are nicely coated in the ragu.
  9. With tongs and a big spoon, serve into shallow bowls, drizzle with some more Extra Virgin Olive Oil and generously grate pecorino all over the dish. Finish with a final garnish of basil. Grab a spoon, curl up on the sofa and get stuck in!