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
Scale
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
