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Beef Brisket

Updated: May 21

Recipe By: @livs.table

Something I’ve been doing for a while now is freezing any sad tomatoes sitting at the bottom of my fridge because food waste sucks! You can simply defrost them and turn them into anything delicious, like this beef brisket! Give this recipe a go!


  • 1.5-2kg beef brisket*

  • 1 brown onion

  • 2 carrots

  • 3 celery sticks

  • 8 button mushrooms

  • 10-12 tomatoes, defrosted/drained (can sub for 3 cans crushed tomatoes)

  • 2 tbsp Italian herbs

  • 1/2 C tomato paste

  • 1/2 C red wine

  • 2 tsp garlic

  • 1 C San Elk Chicken Stock or San Elk Beef Bone Stock

  • Salt and pepper

  • 350g rigatoni, uncooked

  • Fresh basil and grated Parmesan to serve

Sear the brisket in a large pan on high heat until browned. Finely dice the onion, carrot, celery, mushrooms and frozen tomatoes and add to the slow cooker. Place the meat on top and add the tomato paste, red wine, garlic, herbs, stock, salt and pepper. Place on low and cook for 7-8 hours. Remove the meat from the slow cooker and allow to rest. Transfer around half the tomato based sauce to a large pan and cook on high until it has reduced by half. (Can omit this step if using canned tomatoes). Meanwhile cook the pasta as per packet instructions and shred the meat. Return the sauce back to the slow cooker along with the cooked pasta and shredded beef. Stir until the pasta is well coated. Serve between bowls and top with fresh basil and Parmesan.

Note* to avoid the meat being dry be sure to choose a beef brisket that has a little fat marbled through it

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