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Slow-Cooked Beef Brisket with Fettuccine

This recipe for Slow-cooked Beef Brisket with Fettuccine makes for a hearty dish of tender beef and fettuccine cooked al dente.
Photo of Slow-Cooked Beef Brisket with Fettuccine

Ingredients

  • 1 onion
  • 4 cloves garlic
  • 2 cups beef stock
  • 1 cup passata
  • 2 tablespoons thyme leaves
  • 200 grams fettuccine, cooked
  • 1/2 cup shaved parmesan
  • 750 grams beef brisket
  • 1 teaspoons salt
  • 2 tablespoons oil
  • 1 cup red wine
  • 1 onion
  • 4 cloves garlic
  • 2 cups beef stock
  • 1 cup passata
  • 2 tablespoons thyme leaves
  • 200 grams fettuccine, cooked
  • 1/2 cup shaved parmesan
  • 750 grams beef brisket
  • 1 teaspoons salt
  • 2 tablespoons oil
  • 1 cup red wine

Method

  1. Step 1 of 8
    Preheat oven to 160°C (140°C fan-forced)
  2. Step 2 of 8
    Begin by removing any excess fat from the brisket.
  3. Step 3 of 8
    In a heavy based pan or casserole dish, heat the oil. Add the brisket, cooking for 4 to 5 minutes each side until golden brown. Remove and set aside.
  4. Step 4 of 8
    Using the same dish, add the onions and garlic and cook for 3 or 4 minutes until softened.
  5. Step 5 of 8
    Pour in the wine, stock, and passata, and add the thyme and salt. Bring to a simmer.
  6. Step 6 of 8
    Add the brisket back in, cover, and place in the oven for 3 hours. Check once during this time, you want the liquid to reduce by half.
  7. Step 7 of 8
    Once cooked, remove from the oven and using two forks shred the meat into the sauce.
  8. Step 8 of 8
    Serve the brisket with fettuccine and garnish with shaved Parmesan.

Nutrition per serving

2951 Kilojoules
Protein27 grams
Fat52 grams
Carbs22 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    Preheat oven to 160°C (140°C fan-forced)
  2. Step 2 of 8
    Begin by removing any excess fat from the brisket.
  3. Step 3 of 8
    In a heavy based pan or casserole dish, heat the oil. Add the brisket, cooking for 4 to 5 minutes each side until golden brown. Remove and set aside.
  4. Step 4 of 8
    Using the same dish, add the onions and garlic and cook for 3 or 4 minutes until softened.
  5. Step 5 of 8
    Pour in the wine, stock, and passata, and add the thyme and salt. Bring to a simmer.
  6. Step 6 of 8
    Add the brisket back in, cover, and place in the oven for 3 hours. Check once during this time, you want the liquid to reduce by half.
  7. Step 7 of 8
    Once cooked, remove from the oven and using two forks shred the meat into the sauce.
  8. Step 8 of 8
    Serve the brisket with fettuccine and garnish with shaved Parmesan.

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