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
Scale
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.
