Beef Brisket Ragù with Rigatoni & Parmesan

Steps

1. Prepare the night before or morning of Pat beef dry, cut into two pieces, (If you are using oven, dice beef 2cm), and place in slow cooker or casserole dish. Toss with a drizzle of oil, thyme, garlic, Italian spices and 1 tsp salt. Season well with pepper.
2. Prep ragù Dice onion and carrots 1cm and add to beef, along with tomato paste and chopped tomatoes. Cover and set aside in the fridge until ready to cook.
3. Cook in slow cooker Add 1 tsp beef stock powder and 1 cup water to slow cooker. Cover and cook on high for 9-10 hours, or until tender. Meat will be tender and easy to pull apart when ready.
4. Cook in oven Preheat oven to 200°C. Add 2 tsp beef stock powder and 2 cups water to casserole dish. Cover and bake for about 2 1/2 hours. Meat will be tender and easy to pull apart when ready.
5. Cook pasta When brisket is ready, bring a pot of salted water to the boil and cook pasta for about 10-12 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
6. Finish brisket Place brisket on a chopping board and roughly chop or pull into bite-sized pieces. Return to sauce along with a drizzle of vinegar and spinach. Season to taste.
7. Serve pasta topped with beef ragù, cheese, sour cream and basil.