Slow Cooker Beef Brisket Pasta Ingredients:
2 1/2 lb Certified Angus Beef flat-cut brisket, thawed, all visible exterior fat trimmed
1/2 teaspoon Morton Coarse Kosher Salt
1 teaspoon McCormick Coarse Ground Black Pepper
1 tablespoon California Olive Ranch Extra Virgin Olive Oil
1 medium Nature’s Promise Yellow Onion, 8 oz, finely chopped
3 Christopher Ranch Garlic Cloves, 1/2 oz total, finely chopped
1 can Muir Glen Organic No Salt Added Diced Tomatoes, 14.5 oz
3 tablespoons Cento Double Concentrated Tomato Paste, 1.6 oz
1/3 cup Josh Cellars Cabernet Sauvignon, 2 2/3 fl oz
1 cup Swanson Unsalted Beef Stock, 8 fl oz
1 tablespoon McCormick Italian Seasoning
12 oz Barilla Whole Grain Penne
1/4 cup BelGioioso Parmesan Cheese, finely grated, optional for serving
2 tablespoons Nature’s Promise Fresh Italian Parsley, chopped, optional for garnish
How to make Slow Cooker Beef Brisket Pasta?
Please c-lic-k the photo or the "next >" button below to see the instructions.
