Pappardelle with Slow-Cooked Brisket
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This pappardelle with slow-cooked brisket is the ultimate comforting meal, combining wide ribbons of egg pasta with tender, melt-in-the-mouth beef. By using pre-prepared slow-cooked brisket, you can create a restaurant-quality dish that feels indulgent yet requires minimal effort. The rich, savoury flavours of the beef are perfectly complemented by the sharp, salty notes of finely grated pecorino cheese and the freshness of baby parsley.
As a high-protein dinner option, this recipe is as nourishing as it is satisfying, making it ideal for a post-workout refuel or a cosy weekend treat. The wide surface of the pappardelle is specifically designed to catch the succulent juices of the brisket, ensuring every mouthful is packed with flavour. Serve it simply with a side of steamed greens for a complete and balanced homemade feast.
Ingredients for Pappardelle with Slow-Cooked Brisket
500g (about 450g ) pappardelle
1 recipe Slow-Cooked Beef Brisket, heated through
100g (50g) finely grated pecorino
Cracked black pepper
Baby (micro) parsley, to serve
How to make Pappardelle with Slow-Cooked Brisket
Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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