Description
Indulge in a comforting bowl of Slow Cooked Braised Beef Brisket Rigatoni with Tarragon. This hearty pasta dish features tender, slow-cooked beef brisket enveloped in a creamy sauce, infused with white wine and aromatic herbs, making it perfect for family dinners.
Ingredients
Scale
- 150g rigatoni
- 400g beef brisket joint
- 200ml white wine
- 350ml beef stock
- 2 tbsp tarragon (fresh and dried)
- Sea salt (to taste)
- 1 garlic clove (minced)
- 1/2 brown onion (diced)
- Fresh thyme (a few sprigs)
- 150ml single cream
- 75g parmesan (grated)
Instructions
- Pan-fry Beef: Pan-fry the beef brisket on medium heat until slightly browned.
- Slow Cook: Add the beef, diced onion, fresh thyme, dried tarragon, beef stock, and white wine to a slow cooker. Cook on low for 4 hours or high for 2 hours.
- Cook Pasta: Cook the rigatoni according to package instructions until al dente.
- Shred Beef and Combine: Shred the cooked beef and add it to the pasta, along with the single cream and grated parmesan. Stir together and cook for an additional 30 minutes.
- Serve: Divide the creamy pasta onto plates and top with dried tarragon and extra parmesan. Enjoy!
Notes
- For a lighter version, you can reduce the amount of cream or substitute it with a lighter dairy option.
- Feel free to add vegetables such as spinach or mushrooms for added nutrition.
- Prep Time: 15 mins
- Cook Time: 4 hours (low) or 2 hours (high) + 30 minutes (after adding pasta)
- Category: main course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg