Slow Cooker Beef Brisket Pasta Directions:
Pat the thawed brisket dry and season it with the kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Sear the brisket for 4 to 5 minutes per side, until deeply browned.
Transfer the brisket to a 6-quart slow cooker.
Add the onion to the skillet and cook for 3 minutes.
Add the garlic and cook for 30 seconds.
Stir in the tomato paste and cook for 1 minute.
Pour in the red wine and scrape the browned bits from the skillet.
Simmer for 2 minutes and transfer the mixture to the slow cooker.
Add the diced tomatoes, beef stock, and Italian seasoning.
Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours.
Confirm that the brisket has reached at least 145°F; continue cooking to 195–205°F for a fall-apart texture.
Transfer the brisket to a cutting board and rest it for 3 minutes before shredding.
Skim and discard any visible fat from the sauce.
Shred the brisket with two forks and return it to the slow cooker.
Cook the penne for 1 minute less than the package directions.
Reserve 1 cup of pasta water and drain the pasta.
Stir the penne into the brisket sauce.
Add reserved pasta water only as needed for a loose, glossy sauce.
Cover and cook on WARM for 5 minutes.
Serve with Parmesan and parsley only if desired.
WW Points Calculation:
Barilla Whole Grain Penne: 30.00 points
California Olive Ranch Extra Virgin Olive Oil: 3.00 points
Josh Cellars Cabernet Sauvignon: 2.00 points
Points Information:
Total Points: 35.00 points
Servings: 8 servings / about 1 1/2 cups each portion
Points per serving: 4.38 points
Nutrition Information:
Calories: 366
Protein: 37.9 g
Carbohydrates: 36.2 g
Fat: 7.8 g
Fiber: 6.7 g
Sugar: 4.1 g
Sodium: 226 mg
I'm waiting for your comments! Enjoy!
