This slow-cooked beef brisket is a nourishing, versatile protein option that is also great to prep for the week ahead. While it pairs perfectly with pasta for a comforting, hearty dinner, the leftovers can easily be repurposed into sandwiches or wraps, tacos, Mexican-style bowls, or even added to salads for an easy lunch option! 

Servings: 8 

Time: 3 - 5 hours 

Ingredients: 

• 1.2 kg beef brisket, trimmed of excess fat 
• 1 brown onion, finely chopped 
• 3 cloves garlic, minced 1 tbsp Italian herbs 
• 3 tbsp tomato paste 
• 400 g cr
• ushed tomatoes 
• 1 1/2 cups beef stock 
• Salt, to season generously 
• Pasta of choice, to serve 
• Parmesan cheese, to serve

Method: 

1. Generously salt the beef brisket on all sides. 

2. Heat a pan over medium - high heat and sear the brisket until well browned on all sides. Remove and set aside. 

3. Add meat and all ingredients (aside from parmesan and pasta) to your slow cooker and cook on low for 5 - 6 hours. 

4. Once the beef is tender and falling apart, turn off the slow cooker (or leave it on warm) and prepare the pasta. Leave the pasta slightly undercooked and reserve about ½ cup of pasta water. 

5. Add meat to a frying pan, add pasta and a little bit of reserved pasta water. Shave parmesan on top and cook until the sauce is thickened and coats the pasta. 

Serve immediately or pop the meat into a container and add to other meals throughout the week!

If you're after other wintery meals, try our walnut pasta recipe here.