Slow Braised Beef Brisket And Rosemary Pasta | Donna Hay

Ingredients

• 2kg beef brisket, trimmed and cut in half
• 1 onion, skin on, quartered
• 1 bulb garlic, halved
• 6 sprigs rosemary
• 2 teaspoons juniper berries
• 1 cup (175g) brown sugar
• 2 fresh bay leaves
• 1 cup (250g) balsamic vinegar
• 1 litre beef stock
• 1 litre water
• 400g long spiral pasta
• 2 teaspoons extra virgin olive oil
• 1 sprig rosemary, extra
• finely grated parmesan and cracked black pepper, to serve