Slow Cooked White Wine Braised Beef Brisket Rigatoni with Tarragon

Slow-cooked beef brisket in white wine and tarragon, finished with with a delicious sauce made using fresh cream, mushrooms and parmesan cheese. This dish can be made easily with a ready-to-cook beef brisket joint which can be found in super markets.

Serves 2

Ingredients

150g rigatoni

400g beef brisket joint

200ml white wine

350ml beef stock

2 tbsp tarragon

1 tbsp dried tarragon 

Sea salt 

1 garlic clove, minced

1/2 brown onion, diced

Fresh thyme 

150ml single cream

75g parmesan

Method

1. Pan fry the beef brisket on a medium heat for 2-3 minutes just until the outside goes slightly brown

2. Add the beef into the slow cooker along with the diced onion, fresh thyme, fresh rosemary, dried tarragon, beef stock and white wine

3. Cook for 4 hours on low or 2 hours on high

4. After 4 hours, cook the pasta as instructed on the packaging

5. Using two forks, shred the beef and add in the cooked pasta, single cream and parmesan

6. Stir together and cook for a further 30 minutes

7. Divide the creamy pasta onto plates and top with dried tarragon and parmesan