Beef Brisket Ragù with Rigatoni and Parmesan

Steps

1. Prepare the night before or morning of Pat beef dry and cut into two pieces (for slow cooker) or dice 2cm (for oven) and place in slow cooker or casserole dish. Toss with a drizzle of oil, thyme, garlic paste, Italian spices and 1 tsp salt. Season well with pepper.
2. Prep ragù Prep onion and carrots and add to beef, along with tomato paste and canned tomatoes. Cover and set aside, 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 conventional 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. To finish 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.
7. Serve pasta topped with beef ragù, a dollop of sour cream, Parmesan and basil.