Pappardelle With Slow Cooked Brisket Recipes

PAPPARDELLE WITH SLOW-COOKED BRISKET

Steps:

• 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.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

SLOW COOKER BEEF RAGU WITH PAPPARDELLE

Steps:

• In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
• Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
• Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
• Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
• Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

SLOW-COOKED BEEF BRISKET

Steps:

• Preheat oven to 180°C (350°F).
• Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4-5 minutes each side or until browned. Remove from the pan and set aside.
• Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4-5 minutes or until softened.
• Add the wine and cook for 3-4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
• Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
• Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.
• Tip
• This slow-cooked brisket can be made 2-3 days in advance. It freezes well, too-simply thaw and reheat to serve.