Pappardelle - slow cooked brisket

Pappardelle - slow cooked brisket (3hrs)

This is one of those all-day, slow-simmer situations where the smell alone will make people think you’ve got your life together. Brisket goes melt-in-your-mouth tender, the sauce gets rich and sticky, and pappardelle’s here doing what it does best - catching all that sauce like a champ.

It takes 3 hours, but it’s dead easy. Once it’s in the oven, it basically looks after itself. Perfect for a slow Sunday.

Serves 4–6

Ingredients

For the Ragù

  • 2 tbsp olive oil

  • 1.5kg beef brisket (cut in half to fit the pan easier)

  • 1 onion, finely chopped

  • 3 garlic cloves, sliced thin

  • 1 glass of red wine

  • 500ml beef stock

  • 500ml water

  • 750ml tomato passata

  • 3–4 bay leaves

  • Salt & cracked black pepper

To Serve

  • 500g pappardelle (store-bought is just fine)

  • Grated pecorino or parmesan - however much you like

  • Optional: chopped parsley for the fancy finish

Method

Start by preheating your oven to 180°C.

Get a large ovenproof pot hot and add a splash of oil. Sear your brisket on both sides until browned - 4–5 minutes per side. Set aside.

In the same pan, lower the heat and add your onion and garlic. Cook until soft and fragrant. Add the wine and let it bubble away and reduce - about 2–3 minutes.

Pour in the passata, stock, water, and toss in your bay leaves. Season well. Bring everything to a simmer, then add the brisket back in - meat should be mostly submerged. Lid on, then into the oven for about 3 hours. Flip the meat halfway through if you remember.

When the time’s up, take the brisket out and shred it with two forks. Discard any fatty bits if you want. Return the shredded meat to the sauce and stir through. Let it sit on the stove on low while you get the pasta ready.

Pasta Time

Cook your pappardelle in well-salted water until al dente. Drain, then toss straight into the ragù. Mix well - give it a minute or two so the pasta drinks in that sauce.

To Serve

Pile into bowls.
Top with a heap of cheese.
Scatter parsley if you're feeling it.

Glass of red alongside? Highly recommended.

Bon app!