Slow-cooked beef with pasta

Drum
6 servings Prep: 15 mins, Cooking: 2 hrs 30 mins By Ilse Kleinsmidt
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Ingredients (14)

1.5 kg beef — brisket
flour — for dusting
45 ml oil
1 onion — chopped
4 garlic cloves — crushed
750 ml beef stock
400 g cherry tomatoes
3 bay leaves
30 ml tomato paste
10 ml brown sugar
300 g macaroni
salt and freshly ground back pepper
basil leaves — handful
grated parmesan — to serve
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Method:

Preheat the oven to 180°C.

Dust the beef with flour and shake to remove the excess. Heat 30ml (2 tbsp) oil in a pan over high heat. Sear the beef for 3 minutes on each side or until golden brown. Remove from pan.

Reduce the heat and add the remaining oil, as well as the onion and garlic. Cook for 5 minutes or until the onion is soft.

Increase the heat and add the stock. Scrape the bottom of the pan to release the browned bits. Stir in the tomatoes, bay leaves, tomato paste and sugar.

Return the beef to the pan, cover with a lid or foil, and transfer to the oven for 2 hours.

Remove the beef from the pan (set the pan aside) and shred the meat using two forks. Return the meat to the pan.

Put the pan over medium heat until the liquid begins to simmer, then stir in the pasta. Cook, stirring occasionally, for 15 minutes or until the pasta is al dente.

Season with salt and pepper the add the basil leaves. Sprinkle parmesan on top and serve.

 

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