Name: Slow-Cooked Beef Brisket
Yield: 4–6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1.5kg (3 1/3 pounds) beef brisket, trimmed and cut into 4 pieces; 1 onion, finely chopped; 3 cloves garlic, thinly sliced; 1 cup (250ml) red wine; 2 cups (500ml) beef stock; 2 cups (500ml) water; 3 cups (750ml) tomato purée (passata); 6 bay leaves; Sea salt and cracked black pepper

Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.

Note

By cutting the beef into 4 pieces before you begin, you reduce the time it takes to cook. For beautifully tender beef that's evenly cooked, ensure you turn it over halfway through the cooking time.

Recipe notes

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