Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
There’s nothing quite as comforting as Slow Cooked Braised Beef Brisket Rigatoni with Tarragon. This is a dish that turns a simple dinner into a tableful of rich aromas and lingering flavors everyone will talk about. Imagine fork-tender brisket mingling with tomato-wine sauce, the subtle push of tarragon lifting every bite, and chewy rigatoni gathering all that sauce in every hollow. It’s the kind of recipe you’ll want to return to when you’re craving warmth, depth, and a bit of true Italian-American flair.
Ingredients You’ll Need
You’ll be delighted at how straightforward these ingredients are, yet each plays a starring role in the final flavor and texture of this meal. Think of them as the best supporting cast—each one bringing its own color, mouthfeel, or savory note to your Slow Cooked Braised Beef Brisket Rigatoni with Tarragon.
- Olive oil (2 tablespoons): Gives your brisket and veggies a rich, glossy sear and foundational flavor.
- Beef brisket, cut into large chunks (2 pounds): The heart of the dish—choosing well-marbled brisket ensures buttery, tender results.
- Salt and black pepper to taste: Season generously for delicious, well-layered flavors in every bite.
- Large onion, sliced (1): Sautéed onions add natural sweetness and build a luscious base for your sauce.
- Garlic cloves, minced (3): Essential for depth; don’t skimp on these little flavor bombs!
- Tomato paste (2 tablespoons): Intensifies the tomato flavor and gives your sauce body.
- Red wine (1 cup): Choose a dry red you’d actually sip—it brings complexity and balances richness.
- Crushed tomatoes (14 oz can): The backbone of your sauce; opt for fire-roasted for extra depth, if you have it.
- Beef broth (2 cups): Enhances the savoriness and keeps everything beautifully moist while braising.
- Dried tarragon (1 teaspoon) or fresh tarragon (1 tablespoon): The aromatic magic that makes this dish unique—herbaceous, sweet, and slightly licorice-like.
- Crushed red pepper flakes (1/2 teaspoon, optional): Adds gentle heat—skip or increase depending on your spice preference.
- Rigatoni pasta (12 oz): Its shape is perfect for holding onto all that luscious sauce and shredded beef.
- Grated parmesan cheese (1/4 cup, plus more for serving): Adds a creamy, salty finish; don’t be shy!
- Chopped fresh parsley (2 tablespoons, optional for garnish): Delivers freshness and a pop of color to the finished dish.
How to Make Slow Cooked Braised Beef Brisket Rigatoni with Tarragon
Step 1: Season and Sear the Brisket
Begin by generously dusting your brisket chunks with salt and black pepper. The key here is a proper sear—bring your skillet or Dutch oven up to medium-high heat and add the olive oil. Once shimmering, brown the brisket on all sides, about 3–4 minutes per side. This step locks in flavor and ensures a deep, savory backbone for your Slow Cooked Braised Beef Brisket Rigatoni with Tarragon.
Step 2: Sauté Your Aromatics
After removing the browned brisket, toss your sliced onions right into the same skillet. Let them soften and gain a little golden color, which intensifies their sweetness. Next, add your garlic and tomato paste—just a minute or so to bring out their fragrance and let the tomato paste caramelize slightly for extra zest.
Step 3: Deglaze and Build the Sauce
Pour in that red wine and use a wooden spoon to scrape up any brown bits clinging to the pan; these are pure flavor gold. Let the wine simmer and reduce for two minutes, then add your crushed tomatoes, beef broth, tarragon, and red pepper flakes. Give it a good stir before pouring the whole aromatic mixture over the brisket in your slow cooker. This is where the sauce starts to take on a luxurious, restaurant-worthy complexity.
Step 4: Slow Cook to Tender Perfection
Set your slow cooker to low for 8 hours (or high for 4–5 if you’re pressed for time). Let the magic happen as the brisket transforms—slowly braising in all those savory juices until meltingly tender and easy to shred. The result is a sauce that tastes like it simmered away all day (because, let’s be honest, it did!).
Step 5: Shred and Toss with Rigatoni
Once your kitchen smells amazing and the brisket is fork-tender, use two forks to shred it right into the sauce. Meanwhile, boil your rigatoni until al dente—don’t overcook, pasta will continue soaking up the sauce. Drain well, then toss the rigatoni right in with the brisket and sauce. Add parmesan cheese at this stage for extra creaminess and deep, umami flavor. Taste for seasoning and adjust as needed.
Step 6: Serve and Garnish
Serve immediately while everything is piping hot. Top your Slow Cooked Braised Beef Brisket Rigatoni with Tarragon with generous extra parmesan and a sprinkle of fresh parsley if you like. Every bite is hearty, aromatic, and just a little bit showstopping.
How to Serve Slow Cooked Braised Beef Brisket Rigatoni with Tarragon
Garnishes
For the ultimate finish, sprinkle a hefty shower of freshly grated parmesan over every portion right before serving. A scatter of chopped parsley or even a few leaves of extra tarragon instantly wakes up the plate with color and fresh aroma. If you really want to lean into a bistro-style vibe, a drizzle of quality olive oil can be stunning.
Side Dishes
You can never go wrong with a crisp green salad—think arugula with lemony vinaigrette—or roasted vegetables like broccolini or carrots to balance the richness of the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon. Warm, crusty bread is also wonderful for capturing every drop of sauce left behind.
Creative Ways to Present
Try serving this dish family-style from a big, inviting platter, or pile it into individual bowls for a cozy, restaurant-style touch. For something truly special, ladle the beefy sauce over the rigatoni into shallow pasta bowls and finish each one with a little dollop of fresh ricotta or a ribbon of tarragon oil for upscale flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooked Braised Beef Brisket Rigatoni with Tarragon in airtight containers in the refrigerator for up to 4 days. The flavor only gets better overnight as the sauce seeps into the pasta, making for an even more irresistible second meal.
Freezing
If you have extra brisket sauce, freeze it separate from the pasta for best texture. Portion the sauce into freezer-safe containers—it keeps beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat leftovers in a skillet or saucepan over medium heat, adding a splash of beef broth or water if the sauce is too thick. Stir until everything is warmed through and the flavors sing again. For single servings, a microwave works, but cover the dish and try half-power for best results.
FAQs
Can I make this dish without a slow cooker?
Absolutely! Use a Dutch oven for stovetop to oven braising. After assembling the sauce and searing the brisket, bake everything covered at 325°F for about 3 hours until the beef is melt-in-your-mouth tender.
Is there a good pasta substitute for rigatoni?
Yes, you can swap rigatoni with pappardelle, penne, or even fusilli. Just make sure to choose a pasta shape that holds onto that hearty beef sauce—each bite should carry a bit of everything.
What’s the difference between dried and fresh tarragon?
Fresh tarragon has a brighter, more intense flavor, while dried tarragon is subtler but still brings lovely herbaceous notes. If using fresh, you may want to use a little less, as its flavor is more concentrated.
Can I make Slow Cooked Braised Beef Brisket Rigatoni with Tarragon ahead of time?
Definitely! The brisket and sauce actually get better as they sit, so feel free to make it a day ahead and gently reheat. Just cook the rigatoni fresh and combine right before serving for perfect texture.
What kind of red wine is best for this dish?
A dry red wine, such as Cabernet Sauvignon, Merlot, or even a Chianti, is perfect for the braise. Use something you’d enjoy drinking—a good wine truly lifts the sauce and complements the beef and tarragon.
Final Thoughts
If you’re on the hunt for a cozy, crowd-pleasing centerpiece, Slow Cooked Braised Beef Brisket Rigatoni with Tarragon is about to become your next favorite recipe. Every step and ingredient works together for a mouthwatering result you’ll crave all season. Settle in, pour yourself a glass of that red wine, and treat yourself and your loved ones to a truly memorable meal!
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Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Slow Cooked Braised Beef Brisket Rigatoni with Tarragon, a hearty and comforting pasta dish that will delight your taste buds.
Ingredients
Beef Brisket:
- 2 tablespoons olive oil
- 2 pounds beef brisket (cut into large chunks)
- salt and black pepper to taste
Sauce:
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (14 oz) can crushed tomatoes
- 2 cups beef broth
- 1 teaspoon dried tarragon (or 1 tablespoon fresh)
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional:
- 12 oz rigatoni pasta
- 1/4 cup grated parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Prepare the Beef: Season the brisket chunks with salt and black pepper. Sear in a skillet, then transfer to a slow cooker.
- Make the Sauce: Cook onion, garlic, and tomato paste in the skillet. Add wine, tomatoes, broth, tarragon, and red pepper flakes. Pour over the beef in the slow cooker.
- Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender.
- Finish and Serve: Shred the beef, mix with sauce. Cook rigatoni, toss with beef and sauce. Stir in parmesan, adjust seasoning, and serve hot, garnished with more parmesan and parsley.
Notes
- You can substitute rigatoni with pappardelle or penne.
- If you don’t have a slow cooker, use a Dutch oven and braise the brisket at 325°F (160°C) for 3 hours.
- Fresh tarragon has a stronger, more aromatic flavor—use sparingly if substituting for dried.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
