Slow Cooker Beef Brisket Pasta

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• 1.2 kg beef brisket
• 0.5 tsp salt
• 1 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 3 garlic cloves, chopped
• 400 g tin diced tomatoes
• 3 tablespoons tomato paste
• 0.33 cup red wine
• 1 cup beef stock
• 1 tablespoon dried italian herbs
• 350 g pasta (any kind you like)
• grated parmesan cheese
• fresh parsley

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1. 1 Season SearBegin by patting the beef brisket dry and seasoning it thoroughly with salt and pepper. Heat the extra virgin olive oil in a heavy-bottomed frying pan over medium-high heat, then sear the brisket on all sides until a deep, golden-brown crust develops.
2. 2 Slow CookTransfer the seared brisket into your slow cooker. Incorporate the onion, garlic, diced tomatoes, tomato paste, red wine, beef stock, and dried Italian herbs, ensuring the ingredients are well distributed.
3. 3 CookCover the slow cooker and allow the beef to braise on low for 8 hours or on high for 4 hours, until the meat is fork-tender and pulls apart with ease.
4. 4 Shred & SauceCarefully remove the brisket from the slow cooker. Shred the meat using two forks, then return the shredded beef to the cooking liquid, stirring thoroughly to ensure every strand is coated in the rich sauce.
5. 5 Add PastaMeanwhile, prepare your pasta in a separate pot of boiling water according to the package directions. Once al dente, drain the pasta and fold it directly into the slow cooker, tossing until the noodles are beautifully glazed with the brisket sauce.
6. 6 ServePlate the dish immediately, finishing with a generous dusting of grated Parmesan cheese and a garnish of fresh parsley. Adjust seasoning to your preference before serving.