Name: Slow-cooked beef with pasta
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Main
Ingredients: 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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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.