Braised Brisket with Pasta
Photography by Josh Griggs.
This makes a great lazy Sunday lunch. There’ll be more brisket than you need to go with the pasta, but it’ll happily transform into other dishes.
Serves: 6 or more
INGREDIENTS
2 tablespoons olive oil
1.25-kilogram piece of brisket, at room temperature
1 tablespoon Dijonnaise mustard
125 grams dry-cured bacon, roughly chopped
2 carrots, cut into chunks
2 sticks celery, cut into large chunks
1 large onion, cut into large chunks
1½ tablespoons red wine vinegar
2–3 anchovies in oil
1 cup full-bodied red wine
1 cup skinned, roughly chopped tomatoes
1 tablespoon tomato concentrate
2 fresh bay leaves, large sprig of thyme and 1 small stem rosemary, tied together with kitchen string
pared rind of 1 lemon
2 cups beef stock
200 grams lumache (pictured) or tubular pasta
small piece pecorino, for shaving
small stem of parsley, torn into sprigs
METHOD
Preheat oven to 130°C. Pat meat dry. Heat oil in a heavy-based casserole dish that will accommodate the meat in one piece. When oil is hot, season beef with pepper. Brown brisket, fatty side down, for 3–4 minutes. Remove from heat, season with salt and smear browned side with mustard.
Add bacon, carrots, celery and onion to casserole. Cover, lower heat and cook for 10 minutes until soft. Add vinegar. Increase heat, let bubble up for 2–3 minutes. Mash anchovies with a fork. Add red wine and anchovies to casserole and stir to dissolve anchovies. Add tomatoes, tomato concentrate, tied herbs, lemon rind and 1 cup of stock. Gently bring everything to a bubble, then return beef to casserole, mustard side up. When liquid is bubbling again, cover with a lid and transfer to oven.
Braise meat for 6 hours, or until fork-tender and it shreds easily with 2 forks. After 2 hours, baste every 45 minutes or so, adding extra stock if needed.
Remove brisket to a dish and cover. Strain vegetables and broth, but don’t press on vegetables. Skim or run through a fat separating jug. You need 1⁄4–1⁄3 cup broth per serve; add a little reserved stock if necessary. Check seasoning. Discard vegetables from casserole but don’t wash it.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!