Slow Cooker Beef Brisket Pasta
Dive into a mouthwatering bowl of Slow Cooker Beef Brisket Pasta, where tender, savory brisket meets al dente pasta in a delightful harmony! Infused with aromatic herbs and a rich, tangy sauce, this dish is all about slow-cooked perfection that melts in your mouth. Perfect for a cozy dinner, it’s the ultimate comfort food that’s as easy to make as it is to devour!
Prep
15
min
Cook
480
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tablespoon dried Italian herbs (15 ml)
- 3 garlic cloves, chopped
- 1 brown onion, finely chopped
- Fresh parsleyoptional
🥩Meat & Seafood(2)
- 1.2 kg beef brisket (2.65 lbs)
- 1 cup beef stock (240 ml)
🥛Dairy & Eggs(1)
- Grated Parmesan cheeseoptional
🫙Pantry Staples(4)
- 400g tin diced tomatoes (14.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 350g pasta (any kind you like) (12.4 oz)
- 3 tablespoons tomato paste (45 ml)
🧂Spices & Seasonings(2)
- 1 tsp black pepper (5 ml)
- ½ tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- ⅓ cup red wine (79.2 ml)
👨🍳 Instructions
- 1
Pat the beef brisket dry and season with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Sear the brisket on all sides until well browned.
- 2
Transfer the seared brisket to your slow cooker. Add onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs.
- 3
Cover and cook on low for 8 hours or high for 4 hours, until the brisket is fall-apart tender.
- 4
Remove the brisket, shred it using two forks, then return it to the sauce in the slow cooker. Stir well to combine.
- 5
Meanwhile, cook your pasta separately according to packet instructions. Drain and add it to the slow cooker. Stir through the brisket sauce until well coated.
- 6
Dish it up with a generous sprinkle of grated Parmesan and fresh parsley. Season to taste.
💡 Pro Tips
- ✓Pat the brisket completely dry with paper towels and season 40 minutes before searing so surface moisture evaporates and salt can penetrate via osmosis, enabling a deep Maillard crust instead of steaming the meat.technique40 minutes
- ✓Sear the brisket in a screaming-hot pan at 400-450°F surface temperature for 3-4 minutes per side, working in batches if needed, because overcrowding drops pan temperature below 300°F and prevents proper browning reactions.technique400-450°F, 3-4 minutes per side
- ✓Cook the brisket on low (190-200°F) for 8 hours rather than high for 4, since collagen-to-gelatin conversion is time-dependent and slower breakdown at lower temps yields more tender shreds with less moisture loss.timing190-200°F for 8 hours
- ✓Cook pasta only to 80% doneness (about 2 minutes less than package instructions) before draining, since it will continue absorbing sauce and softening once stirred into the hot slow cooker, preventing mushy noodles.timing2 minutes under package time
- ✓Reserve 1/2 cup of starchy pasta water before draining and stir it into the brisket sauce if it looks too thick, since the starch acts as an emulsifier that helps the sauce cling to the pasta rather than pooling at the bottom.ingredient1/2 cup reserved pasta water
Share this recipe
Prep
15
min
Cook
480
min
Serves
4
people
Level
intermediate
Share this recipe
Slow Cooker Beef Brisket Pasta
Dive into a mouthwatering bowl of Slow Cooker Beef Brisket Pasta, where tender, savory brisket meets al dente pasta in a delightful harmony! Infused with aromatic herbs and a rich, tangy sauce, this dish is all about slow-cooked perfection that melts in your mouth. Perfect for a cozy dinner, it’s the ultimate comfort food that’s as easy to make as it is to devour!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tablespoon dried Italian herbs (15 ml)
- 3 garlic cloves, chopped
- 1 brown onion, finely chopped
- Fresh parsleyoptional
🥩Meat & Seafood(2)
- 1.2 kg beef brisket (2.65 lbs)
- 1 cup beef stock (240 ml)
🥛Dairy & Eggs(1)
- Grated Parmesan cheeseoptional
🫙Pantry Staples(4)
- 400g tin diced tomatoes (14.1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 350g pasta (any kind you like) (12.4 oz)
- 3 tablespoons tomato paste (45 ml)
🧂Spices & Seasonings(2)
- 1 tsp black pepper (5 ml)
- ½ tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- ⅓ cup red wine (79.2 ml)
👨🍳 Instructions
- 1
Pat the beef brisket dry and season with salt and pepper. Heat olive oil in a frying pan over medium-high heat. Sear the brisket on all sides until well browned.
- 2
Transfer the seared brisket to your slow cooker. Add onion, garlic, tinned tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs.
- 3
Cover and cook on low for 8 hours or high for 4 hours, until the brisket is fall-apart tender.
- 4
Remove the brisket, shred it using two forks, then return it to the sauce in the slow cooker. Stir well to combine.
- 5
Meanwhile, cook your pasta separately according to packet instructions. Drain and add it to the slow cooker. Stir through the brisket sauce until well coated.
- 6
Dish it up with a generous sprinkle of grated Parmesan and fresh parsley. Season to taste.
💡 Pro Tips
- ✓Pat the brisket completely dry with paper towels and season 40 minutes before searing so surface moisture evaporates and salt can penetrate via osmosis, enabling a deep Maillard crust instead of steaming the meat.technique40 minutes
- ✓Sear the brisket in a screaming-hot pan at 400-450°F surface temperature for 3-4 minutes per side, working in batches if needed, because overcrowding drops pan temperature below 300°F and prevents proper browning reactions.technique400-450°F, 3-4 minutes per side
- ✓Cook the brisket on low (190-200°F) for 8 hours rather than high for 4, since collagen-to-gelatin conversion is time-dependent and slower breakdown at lower temps yields more tender shreds with less moisture loss.timing190-200°F for 8 hours
- ✓Cook pasta only to 80% doneness (about 2 minutes less than package instructions) before draining, since it will continue absorbing sauce and softening once stirred into the hot slow cooker, preventing mushy noodles.timing2 minutes under package time
- ✓Reserve 1/2 cup of starchy pasta water before draining and stir it into the brisket sauce if it looks too thick, since the starch acts as an emulsifier that helps the sauce cling to the pasta rather than pooling at the bottom.ingredient1/2 cup reserved pasta water