If you’re craving a hearty, soul-warming dish that feels like a big, comforting hug, you will absolutely adore this Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe. It brings together tender, melt-in-your-mouth beef brisket slow-cooked to perfection with fresh herbs and a rich, creamy sauce that clings beautifully to perfectly al dente rigatoni. Every bite is a celebration of deeply developed flavors from that slow simmer, the brightness of tarragon, and the cheesy finish that makes this dish a family favorite any day of the week.
Ingredients You’ll Need
When it comes to this Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe, simplicity is key. Each ingredient plays a vital role, whether it’s building layers of flavor, adding creaminess, or contributing a fresh herbal note. You’ll see how common kitchen staples transform into a lush and unforgettable meal.
- 150g rigatoni: This ridged pasta is perfect for holding the creamy sauce and shredded beef in every bite.
- 400g beef brisket joint: The star protein that becomes incredibly tender and rich after slow cooking.
- 200ml white wine: Adds acidity and depth, balancing the richness of the beef and cream.
- 350ml beef stock: Provides hearty, savory notes that infuse the brisket as it cooks.
- 2 tbsp tarragon (fresh and dried): Bright, slightly anise-like herb that’s essential for lifting the whole dish.
- Sea salt (to taste): Enhances all the flavors naturally.
- 1 garlic clove (minced): Offers a subtle aromatic backbone without overpowering.
- ½ brown onion (diced): Adds sweetness and depth once softened in the slow cooker.
- Fresh thyme (a few sprigs): Infuses earthy, woody undertones during the slow cook.
- 150ml single cream: Creates that luscious, silky sauce that wraps around the pasta and beef.
- 75g parmesan (grated): Gives a salty, nutty finish that complements the creamy sauce beautifully.
How to Make Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
Step 1: Brown the Brisket
Start by pan-frying the beef brisket over medium heat until it develops a slight golden crust. This step is crucial as it locks in flavor and adds a beautiful depth to the braised meat, giving the dish a rich, savory base that will shine through the slow cooking.
Step 2: Combine Ingredients in Slow Cooker
Once your brisket is ready, add it to the slow cooker along with diced onion, fresh thyme sprigs, both fresh and dried tarragon, minced garlic, beef stock, and white wine. This flavorful mix will slowly meld together as it cooks, tenderizing the beef while creating a fragrant and luxurious broth. Cook on low for 4 hours or on high for 2 hours for tender perfection.
Step 3: Cook the Rigatoni
While your beef is finishing up, cook the rigatoni according to package instructions until al dente. This timing ensures the pasta retains a satisfying bite, perfect for combining with the creamy braised beef sauce.
Step 4: Shred Beef and Mix with Pasta
Carefully shred the succulent, slow-cooked beef into bite-sized pieces. Add the shredded brisket to the drained rigatoni, then stir in the single cream and grated parmesan. Let this mix cook gently for another 30 minutes to marry all those beautiful flavors, thickening the sauce and infusing every rigatoni tube.
Step 5: Plate and Garnish
Divide the creamy, beef-laden rigatoni onto plates, topping each serving with a sprinkle of dried tarragon and extra parmesan for a fresh, cheesy finish. Serve immediately and watch your guests fall in love with every bite.
How to Serve Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
Garnishes
To elevate this dish even further, consider a final scatter of fresh tarragon leaves or a pinch of cracked black pepper. A light drizzle of extra virgin olive oil can add a subtle richness and beautiful shine, making your presentation as appetizing as the aroma.
Side Dishes
A crisp green salad with a tangy vinaigrette cuts through the richness, balancing the meal perfectly. Roasted seasonal vegetables or garlic bread also make excellent companions, offering complementary textures and flavors that round out the experience.
Creative Ways to Present
For a special occasion, serve the Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe in rustic, shallow bowls that keep the creamy sauce contained. Garnish with edible flowers or micro herbs for an elegant touch. Alternatively, layering the pasta and shredded beef in shallow gratin dishes and finishing under the broiler with extra parmesan creates a golden, bubbly crust.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe can be stored in airtight containers in the refrigerator for up to 3 days. The flavors only deepen overnight, making it an even tastier option the next day.
Freezing
This dish freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some space for expansion. When ready to enjoy, thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of cream or stock to loosen the sauce and revive its creamy texture. Avoid microwaving aggressively to keep the meat tender and the sauce smooth.
FAQs
Can I use a different type of pasta instead of rigatoni?
Absolutely! While rigatoni’s ridges and hollow shape are perfect for holding onto the sauce, other pasta like penne, ziti, or even pappardelle work well too. Just ensure the pasta is cooked al dente for the best texture with the creamy beef.
Is it necessary to use both fresh and dried tarragon?
The combination of fresh and dried tarragon adds layers of flavor; fresh tarragon brightens the dish while dried tarragon delivers a more concentrated and earthy note. If you only have one type, the dish will still be delicious, but using both really elevates the tarragon presence.
Can I prepare this dish without a slow cooker?
Yes, you can braise the beef brisket in a heavy pot or Dutch oven on the stovetop or in the oven at low heat for several hours until tender. Just maintain a low simmer and check the liquid levels to prevent drying out.
What wine would you recommend for the white wine in the recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully here. It adds acidity and complexity without overpowering the dish, making the beef and herbs shine.
Is this recipe suitable for meal prepping?
Definitely! This Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe is perfect for prepping in advance. It reheats beautifully and the flavors deepen when stored overnight, making it an excellent choice for lunches or quick dinners throughout the week.
Final Thoughts
There’s something truly special about sinking your teeth into the tender, flavorful beef paired with creamy pasta and the fresh kick of tarragon in this Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe. It’s a comforting dish that’s surprisingly simple to make but endlessly satisfying, perfect for sharing with friends or treating yourself to a cozy night in. Trust me, once you try this recipe, it will quickly become one of your go-to meals whenever you want something both indulgent and heartwarming.
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Slow Cooked Braised Beef Brisket Rigatoni with Tarragon Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours (slow cooker on low) plus 30 minutes final simmer
- Total Time: 4 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Western
Description
A hearty and flavorful dish featuring tender slow-cooked beef brisket braised in white wine and beef stock, served over al dente rigatoni pasta with a creamy tarragon-infused sauce finished with parmesan cheese. Perfect for a comforting family meal.
Ingredients
Pasta
- 150g rigatoni
Beef Brisket and Sauce
- 400g beef brisket joint
- 200ml white wine
- 350ml beef stock
- 2 tbsp tarragon (fresh and dried)
- Sea salt (to taste)
- 1 garlic clove (minced)
- 1/2 brown onion (diced)
- Fresh thyme (a few sprigs)
Finishing Ingredients
- 150ml single cream
- 75g parmesan (grated)
Instructions
- Brown the beef brisket: Pan-fry the beef brisket on medium heat until it develops a slight brown crust. This step helps to seal in the flavors before slow cooking.
- Slow cook the beef: Transfer the browned beef brisket to a slow cooker. Add the diced onion, fresh thyme sprigs, dried tarragon, minced garlic, beef stock, and white wine. Season with sea salt to taste. Cook on low for 4 hours or on high for 2 hours until the brisket is tender.
- Cook the rigatoni: Prepare the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- Combine beef and pasta: Shred the tender cooked beef brisket and add it to the cooked rigatoni. Pour in the single cream and sprinkle the grated parmesan cheese. Stir gently to combine all ingredients well.
- Final simmer: Cook the combined pasta and beef mixture for an additional 30 minutes on low heat to allow the flavors to meld and the sauce to thicken.
- Serve: Divide the creamy rigatoni onto serving plates. Garnish with extra dried tarragon and parmesan cheese. Enjoy your comforting slow-cooked beef brisket rigatoni!
Notes
- For best results, use fresh tarragon where possible to enhance the herbal flavor along with dried tarragon.
- The slow cooking time can be adjusted if using a different slow cooker model; check tenderness of brisket before shredding.
- Reserve some pasta water to adjust sauce consistency if needed during final simmer.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
