If you have a craving for a hearty, soul-warming dinner that fills your kitchen with irresistible aromas, then the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe is about to become your new go-to comfort food. This dish combines tender, melt-in-your-mouth brisket with perfectly al dente rigatoni, all enveloped in a luscious, herb-infused tomato sauce that features fragrant tarragon for a subtle yet sophisticated twist. It’s the kind of meal that invites lingering conversations and seconds at the table, making every bite feel like a cherished family moment.
Ingredients You’ll Need
Getting this recipe just right is all about the quality and simplicity of the ingredients. Each one plays an essential role in layering flavors and creating the perfect texture that makes this Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe truly shine.
- 2 pounds beef brisket, trimmed: Choosing a good cut ensures that your meat will be wonderfully tender after slow cooking.
- 2 tablespoons olive oil: This adds richness and helps to beautifully sear the brisket for a caramelized crust.
- 1 large onion, chopped: Provides sweetness and depth to the sauce as it softens.
- 4 cloves garlic, minced: Garlic brings a warm, aromatic punch that complements the beef perfectly.
- 2 carrots, peeled and diced: Adds subtle sweetness and texture that balance the acidity of tomatoes.
- 2 celery stalks, diced: Celery offers an earthy crunch and rounds out the flavor base for the sauce.
- 1 tablespoon tomato paste: Intensifies the tomato flavor, giving the sauce a rich and slightly tangy backbone.
- 1 cup dry red wine: Adds complexity and depth, enhancing the robustness of the beef.
- 2 cups beef broth: Keeps the brisket moist while infusing more savory goodness into the sauce.
- 1 can (14.5 oz) crushed tomatoes: Provides the luscious, hearty body of the sauce, bringing all flavors together.
- 2 teaspoons fresh tarragon, chopped: This herb brightens the dish with its anise-like flavor and fresh aroma.
- 1 teaspoon dried oregano: Adds a subtle Mediterranean earthiness to the overall flavor profile.
- 1 bay leaf: Enhances fragrance and complexity during the long slow cook.
- Salt and black pepper to taste: Essential for seasoning and bringing out all the other ingredients’ flavors.
- 1 pound rigatoni pasta: Large, ridged tubes that perfectly hold the sauce for a delightful mouthfeel.
- Grated Parmesan cheese for serving: Adds a salty, nutty finish that makes every bite special.
- Fresh tarragon for garnish (optional): A pretty and flavorful touch that highlights the herbaceous notes of the dish.
How to Make Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
Step 1: Prepare and Sear the Brisket
Start by seasoning the beef brisket chunks generously with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Brown the brisket pieces on all sides to develop a deep caramelized crust—this not only locks in juices but also adds incredible flavor depth to the dish. Once browned, remove the brisket and set aside.
Step 2: Sauté the Aromatics
Using the same pan, add chopped onion, minced garlic, diced carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until these vegetables soften and release their natural sweetness. This step creates the flavorful foundation of our sauce, so don’t rush it!
Step 3: Build the Sauce Base
Stir in the tomato paste and let it cook for about a minute to deepen its rich flavor. Then, pour in the dry red wine and deglaze the pan by scraping up any browned bits stuck to the bottom—these little morsels are flavor gold. Let the wine simmer for a couple of minutes to reduce slightly before proceeding.
Step 4: Combine Everything for Slow Cooking
Add beef broth, crushed tomatoes, chopped fresh tarragon, oregano, and a bay leaf to the pan with your aromatic vegetables. Nestle the seared brisket pieces back in, then transfer all contents to your slow cooker. Cover and cook on low for 8 hours or until the brisket is so tender it falls apart effortlessly.
Step 5: Shred the Brisket and Finish the Sauce
Once cooked, carefully remove the brisket and shred it with two forks. Discard the bay leaf from the sauce, then return the shredded beef to the slow cooker, mixing it thoroughly with the sauce to soak up all those delicious flavors. If you prefer a thicker sauce, transfer it to a pot and simmer uncovered for a few minutes.
Step 6: Cook and Toss the Rigatoni
Boil the rigatoni according to package directions until perfectly al dente. Drain the pasta and immediately toss it in the brisket sauce, ensuring every piece is coated heavenly well.
How to Serve Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
Garnishes
Serving this dish with a generous sprinkle of freshly grated Parmesan cheese adds that luscious, savory finish everyone loves. For an optional bright touch, scatter some fresh tarragon leaves on top to elevate the dish’s fresh herbal aroma and add a pop of green.
Side Dishes
This robust pasta pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness. Garlic bread or crusty artisanal bread also make perfect companions, great for mopping up every bit of that incredible sauce.
Creative Ways to Present
For a charming dinner party presentation, serve the rigatoni with brisket in shallow bowls garnished with Parmesan curls and fresh tarragon sprigs. You can also layer the brisket sauce and pasta in a beautiful casserole dish, sprinkle with cheese, and briefly broil for a golden crust topping that adds a rustic touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container refrigerated for up to 3 days. The flavors will continue to deepen, making reheated portions even more delicious.
Freezing
This recipe freezes really well! Store cooled portions of the brisket and sauce separately or combined in freezer-safe containers for up to 3 months. Make sure to leave some room at the top since liquids expand when frozen.
Reheating
Gently reheat leftovers in a saucepan over medium-low heat, stirring occasionally until warmed through. If the sauce appears too thick, add a splash of water or broth to loosen it up without sacrificing flavor.
FAQs
Can I use another type of pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges and tubes are excellent at holding the sauce, pappardelle, penne, or even rigatoni alternatives like gluten-free pasta work wonderfully in this recipe.
Is it necessary to use red wine in the sauce?
Red wine adds a beautiful richness and depth, but if you prefer not to use alcohol, you can substitute with extra beef broth and a splash of balsamic vinegar to maintain complexity.
How long can I cook the brisket in the slow cooker?
Cooking on low for 8 hours is ideal for tender, shreddable brisket. If you’re short on time, you could cook on high for 4-5 hours, but low and slow always yields the best texture.
Can I prepare this recipe ahead of time?
Yes! This dish is fantastic the next day as the flavors meld beautifully. Prepare the sauce and brisket in advance, store it in the refrigerator, then cook and toss with fresh pasta just before serving.
What if I want a thicker sauce?
After shredding the brisket and returning it to the sauce, simply simmer the sauce uncovered on the stovetop until it reduces to your desired consistency. This step intensifies flavor and texture perfectly.
Final Thoughts
If you’re searching for a meal that feels like a warm hug and impresses effortlessly, give the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe a try. It’s a showstopper for family dinners or cozy weekend cooking that rewards patience with unforgettable flavor and satisfying textures. I promise once you make this, it will be a beloved dish for years to come.
Print
Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Slow Cooked Braised Beef Brisket Rigatoni with Tarragon is a hearty, comforting Italian-American dish featuring tender, slow-cooked beef brisket in a rich tomato and red wine sauce, perfectly paired with rigatoni pasta and a fresh tarragon finish. Slow cooking the brisket until fork-tender ensures deep flavors and a melt-in-the-mouth texture, ideal for a satisfying main course dinner.
Ingredients
Beef and Sauce Ingredients
- 2 pounds beef brisket, trimmed and cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 2 teaspoons fresh tarragon, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Pasta and Garnish
- 1 pound rigatoni pasta
- Grated Parmesan cheese for serving
- Fresh tarragon for garnish (optional)
Instructions
- Season and Sear the Beef: Season the beef brisket chunks generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket pieces on all sides until they develop a golden brown crust. Remove the beef and set aside.
- Sauté Aromatics: In the same pan, add chopped onion, minced garlic, diced carrots, and celery. Cook over medium heat for 5 to 7 minutes until the vegetables soften and become fragrant.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry red wine, scraping the pan bottom to loosen browned bits. Let it simmer for 2 to 3 minutes to reduce slightly.
- Combine Ingredients for Slow Cooking: Add beef broth, crushed tomatoes, chopped tarragon, dried oregano, and bay leaf to the pan. Return the seared brisket pieces to the mixture, then transfer everything to a slow cooker.
- Slow Cook the Brisket: Cover and cook on low heat for 8 hours or until the brisket is fork-tender and easily shredded.
- Shred and Return Brisket: Remove the brisket from the slow cooker, shred it using two forks, and return the shredded meat to the sauce. Discard the bay leaf.
- Cook the Pasta: Prepare the rigatoni according to package instructions until al dente. Drain well.
- Combine Pasta and Sauce: Toss the cooked rigatoni with the shredded brisket and sauce in the slow cooker or a large pot.
- Serve: Plate the rigatoni topped with grated Parmesan cheese and garnish with fresh tarragon if desired. Serve hot for a delicious and comforting meal.
Notes
- For a thicker sauce, simmer it uncovered in a pot after shredding the brisket to reduce excess liquid.
- Substitute rigatoni with pappardelle or penne pasta based on preference.
- Using homemade beef stock instead of store-bought broth will add richer flavors.
- To make this dish gluten-free, use gluten-free pasta varieties.
