There is something truly magical about a dish that combines rich, tender meat with perfectly cooked pasta, and that’s exactly what the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe delivers. This dish brings together melt-in-your-mouth beef brisket that’s been slow cooked to perfection, mingling effortlessly with rigatoni pasta coated in a luxuriously creamy sauce brightened by fresh and dried tarragon. Every forkful is a celebration of comforting flavors and textures, making this recipe a go-to favorite for a cozy dinner that impresses with both its simplicity and depth.
Ingredients You’ll Need
Though the ingredient list might seem simple at first glance, each component plays a crucial role in building the layers of flavor and texture that make this slow cooked masterpiece so irresistible. From the hearty beef brisket forming the base of the dish to the aromatic herbs that lift the entire meal, every element is essential.
- 150g rigatoni: Choose rigatoni for its ridges that hold onto the sauce beautifully, ensuring every bite is rich and satisfying.
- 400g beef brisket joint: The star protein; when slow cooked, it becomes tender and packed with flavor perfect for shredding.
- 200ml white wine: Adds a subtle acidity that balances the richness of the beef and cream.
- 350ml beef stock: Deepens the beef flavor and keeps the sauce luscious and hearty.
- 2 tbsp tarragon (fresh and dried): Brings a distinctive anise-like freshness that elevates the entire dish.
- Sea salt (to taste): Enhances all the flavors; don’t be shy in seasoning.
- 1 garlic clove (minced): Infuses a warm, savory background note.
- 1/2 brown onion (diced): Adds sweetness and depth after slow cooking.
- Fresh thyme (a few sprigs): Works alongside tarragon to build a fragrant herbal base.
- 150ml single cream: Creates the irresistibly creamy sauce that coats every rigatoni piece.
- 75g parmesan (grated): Offers a nutty complexity and richness to the finishing sauce.
How to Make Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
Step 1: Pan-fry the Beef Brisket
Start by searing the beef brisket in a hot pan over medium heat. This step locks in all those flavorful juices while creating a lovely browned crust that will infuse the dish with deep, caramelized notes. The sizzling sound is an early sign that something delicious is on the way.
Step 2: Prepare the Slow Cooker
Next, add the browned beef brisket to your slow cooker along with the diced onion, fresh thyme sprigs, minced garlic, dried tarragon, beef stock, and white wine. The interplay between the herbs and the liquids will break down the beef slowly, allowing flavors to intensify. Set your slow cooker on low for 4 hours or high for 2 hours and let the magic happen.
Step 3: Cook the Rigatoni
While the beef is slow cooking, bring a large pot of salted water to boil and cook the rigatoni according to the package instructions until just al dente. The ridged tubes will soak up the sauce beautifully, so aim for that perfect bite that isn’t too soft but still tender.
Step 4: Shred the Beef and Combine
Once the beef is tender enough to shred easily with a fork, remove it from the slow cooker and shred it into bite-sized pieces. Return the shredded beef to the pot or slow cooker, then add the single cream and grated parmesan. Stir everything gently to blend the creamy sauce with the rich meat and simmer together for an additional 30 minutes. This final melding step turns the dish into a luxurious, cohesive comfort meal.
Step 5: Plate and Serve
Divide the creamy, beef-studded rigatoni onto serving plates. Sprinkle with a little extra dried tarragon and parmesan for a beautiful presentation and an herbal punch right at the end. Serve hot and watch your friends and family fall in love bite after bite.
How to Serve Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
Garnishes
Fresh tarragon leaves or finely chopped parsley are perfect for garnishing this dish, adding a vibrant green color and fresh aroma that contrasts wonderfully with the richness of the sauce. A light dusting of extra parmesan cheese also elevates its presentation and taste.
Side Dishes
Pairing this hearty rigatoni dish with crisp green vegetables like sautéed green beans or a simple arugula salad with lemon vinaigrette adds a fresh, peppery bite that balances the richness of the beef and cream sauce. Warm crusty bread is another excellent choice for mopping up every last bit of sauce.
Creative Ways to Present
For a dinner party, serve the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe family-style in a large, rustic bowl topped with fresh herbs and shaved parmesan. Alternatively, plate individual portions in shallow dishes and drizzle a little extra cream sauce on top with a sprig of thyme as a finishing touch for an elegant look.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully refrigerated in an airtight container for up to 3 days. The flavors deepen even more after resting overnight, making leftovers just as enjoyable as the first serving.
Freezing
You can freeze portions of this beef brisket rigatoni for up to 2 months. Be sure to cool it completely before transferring it to freezer-safe containers, and leave some space to accommodate sauce expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring regularly to prevent the cream sauce from separating. Alternatively, microwave in short bursts, stirring in between, until hot throughout. Adding a splash of cream or stock can revive the sauce’s luscious texture.
FAQs
Can I use other cuts of beef instead of brisket?
Absolutely! While brisket is ideal for its tenderness and flavor when slow cooked, chuck roast or short ribs can also work well, offering similar rich textures and satisfying taste.
What if I don’t have tarragon on hand?
If fresh or dried tarragon isn’t available, substitute with a combination of fresh basil and a pinch of fennel seeds to mimic some of its distinctive anise notes, though the dish won’t be exactly the same.
Can I make this recipe in the oven instead of a slow cooker?
Yes, you can braise the beef brisket covered tightly in a low oven at around 150°C (300°F) for about 3 to 4 hours until tender. Just use an oven-safe dish or Dutch oven and adjust liquid levels as needed.
Is it okay to use dried tarragon only?
Definitely. Dried tarragon is concentrated, so start with less and adjust to taste. The combination of fresh and dried adds the best complexity, but dried alone still imparts that lovely herbaceous flavor.
Can I make this recipe gluten-free?
Yes! Simply swap the rigatoni for a gluten-free pasta alternative. Just be mindful of cooking times as they vary between brands, aiming for al dente to hold the sauce well.
Final Thoughts
If you’re looking for a show-stopping yet cozy dish that feels like a warm hug at the end of a long day, the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe is absolutely worth trying. It’s a delightful blend of comforting textures, rich flavors, and fresh herbal brightness that will quickly earn a permanent spot in your recipe rotation. Once you taste how the beef melts into creamy pasta and fragrant tarragon, you’ll want to make it again and again!
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Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Total Time: 5 hours
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
A rich and hearty Slow Cooked Braised Beef Brisket Rigatoni infused with fresh and dried tarragon, simmered slowly to tender perfection, then combined with a creamy parmesan sauce for a comforting Italian-inspired meal perfect for family dinners.
Ingredients
Pasta
- 150g rigatoni
Beef and Sauce
- 400g beef brisket joint
- 200ml white wine
- 350ml beef stock
- 2 tbsp tarragon (fresh and dried, divided)
- Sea salt (to taste)
- 1 garlic clove (minced)
- 1/2 brown onion (diced)
- Fresh thyme (a few sprigs)
- 150ml single cream
- 75g parmesan (grated)
Instructions
- Pan-fry Beef: Heat a pan over medium heat and pan-fry the beef brisket until it develops a slight brown crust on all sides to enhance the flavor.
- Slow Cook: Transfer the browned brisket to a slow cooker. Add the diced onion, fresh thyme sprigs, dried tarragon, beef stock, and white wine. Season with sea salt to taste. Cover and cook on low for 4 hours or on high for 2 hours until the beef is tender enough to shred easily.
- Cook Pasta: Meanwhile, cook the rigatoni in a large pot of boiling salted water following the package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
- Shred Beef and Combine: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, add the single cream and grated parmesan cheese. Stir well to combine all ingredients and cook on low for an additional 30 minutes to meld flavors and thicken the sauce.
- Serve: Toss the rigatoni with the creamy shredded beef mixture in the slow cooker or a serving bowl. Plate the pasta and garnish with extra dried tarragon and parmesan cheese as desired. Serve immediately and enjoy your rich, comforting meal.
Notes
- For best results, brown the beef thoroughly to boost the depth of flavor in the final dish.
- You can substitute single cream with heavy cream for a richer sauce.
- If desired, add a pinch of black pepper during cooking for extra seasoning.
- Leftovers reheat well and flavors often improve after a day.
