Slow Cooked Smoky Brisket Pasta
1 piece Harvey Beef Smoky American brisket
2 cups barbecue sauce
1 cup tomato paste
2 cups beef stock
2 cup water
3 garlic cloves, smashed
2 cups baby spinach
400g fresh pappardelle
Put the beef and all the other ingredients except the pasta in a slow cooker. Set to low and cook for 6 hours or overnight if time permits.
When the meat is cooked, remove it from the cooker and using two forks, pull it in opposite directions until the entire piece is finely shredded. The longer you cook the meat, the easier this job will be. Return the shredded meat to the pot and mix it through the sauce. Add the spinach and stir that through.
Bring a pot of water to the boil, add a pinch of salt and some olive oil. Place the pasta into the pot and cook for 3 to 4 minutes or until the pasta is aldente. Roughly drain the pasta, don’t be worried if some water remains and then place into the slow cooker with the meat.
Combine the two and serve immediately with some crusty bread.