Pasta Ribbons With Shredded Beef Brisket Recipes

PASTA RIBBONS

Steps:

• Use vegetable peeler to peel zucchini and carrots into long ribbons.
• Cook noodles in large saucepan as directed on package, omitting salt and adding zucchini and carrots to boiling water for the last minute. Drain in colander.
• Meanwhile, cook garlic in dressing in same saucepan on medium heat 1 to 2 min. or until garlic is tender. Add noodle mixture; toss to coat. Cook 2 min. or until heated through, stirring frequently. Sprinkle with cheese.

PASTA RIBBONS WITH SHREDDED BEEF BRISKET

Steps:

• Put oven rack in lower third of oven and preheat oven to 325°F. Pat brisket dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.
• Cut carrots, celery, and onions into 1-inch pieces, then pulse in 2 batches in a food processor until finely chopped.
• Transfer brisket to a platter. Add 1 tablespoon oil and chopped vegetables to pot, then sauté over moderately high heat, stirring, until softened and golden, about 5 minutes. Add wine, stock, tomatoes, bay leaves, and 7 whole garlic cloves and bring to a boil. Return brisket with any juices on platter to pot and cover, then transfer to oven. Braise brisket, turning over once per hour, until tender enough to shred with a fork, about 3 hours. Transfer to a cutting board and cut into 2-inch chunks, then shred with 2 forks. Discard bay leaves from sauce and purée sauce in 2 batches in food processor or a blender (use caution when blending hot liquids).
• Mince remaining garlic clove. Heat remaining tablespoon oil in cleaned pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 1 minute. Add meat and sauté, stirring occasionally, 5 minutes. Stir in sauce and season with salt and pepper.
• Cook pappardelle in a 6-quart pot of boiling salted water until al dente. Drain, then return to pot and add meat sauce.
• *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute stock using 2 tablespoons concentrate and 2 cups water; available at specialty foods shops and More Than Gourmet (800-860-9385).

BRISKET MACARONI AND CHEESE - A GREAT COMBINATION! - BUTTER & BAGGAGE

Steps:

• Place onion and garlic in the bottom a slow cooker. Place brisket on top and cover with 2 cups of beef broth. Cook on high for 6 hours. Remove and let cool slightly. Cut into bite size pieces.
• In a skillet, add wine, 1 cup of beef broth, tomato paste, mustard, salt and pepper and bring to a boil. Reduce to low and simmer for 10 minutes until it's reduced. Add brisket and stir to combine. Place on bottom of a 9 x 13 pan or large baking dish.
• While the wine mixture is simmering, prepare Mac & Cheese. In a large saucepan, melt butter over medium heat. Add flour and whisk for about 2 minutes. Slowly add half and half and evaporated milk and cook until slightly thickened, about 5 minutes. Add all but 1/2 cup of the cheddar cheese to the milk mixture and stir until melted. Remove from heat and add thyme and mustard. Add salt and pepper to taste. Pour over cooked and drained pasta and stir to combine. Place on the top of the meat mixture and sprinkle with remaining cheddar cheese. Cover with aluminum foil.
• Bake at 350º until heated through and bubbly, about 10 minutes. Remove the aluminum foil, Increase temperature to broil and cook for an additional 5 minutes until slightly browned.