Braised brisket pappardelle
- Serves 4
- Prep time: 10 mins | Cooking time: 6 hrs
Tender slow-cooked beef brisket in a smoky, savoury tomato sauce, served over pasta and finished with fresh herbs and cracked black pepper.
Ingredients
- 700-800g beef brisket or bolar roast, cut into 5cm pieces
- 2 small onions, peeled, quartered
- 1 red capsicum, sliced
- 3 cups (750ml) beef stock
- 1 tsp smoked paprika
- 2 tbsp tomato sauce
- ¼ cup (60ml) Worcestershire sauce
- 2 tbsp golden syrup or maple syrup
- 2 tbsp flour
- Cooked pappardelle, to serve
- Rosemary and chopped flat-leaf parsley, to serve
Method
- Layer the beef, onion and capsicum in a large slow cooker.
- Whisk the stock, paprika, tomato sauce, Worcestershire sauce, syrup and flour in a jug until smooth. Pour over the beef and veges. Cover and cook on high for 6 hrs, stirring once halfway through cooking, or until the beef is tender and sauce has thickened. Shred the beef with forks and season.
- Divide pasta among serving bowls and top with shredded brisket. Serve with rosemary, parsley and freshly ground black pepper.