Donna Hay's Pappardelle with Slow-Cooked Brisket

Pappardelle with Slow-Cooked Brisket

Serves 4-6?


For the slow-cooked beef brisket
2 tbsp extra virgin olive oil
1.5kg beef brisket, trimmed and cut into 4 pieces
1 onion, finely chopped
3 cloves garlic, thinly sliced
250ml red wine
500ml beef stock
500ml water
750ml tomato pur?e
6 bay leaves
sea salt and cracked black pepper

For the dish
500g pappardelle
1 x quantity slow-cooked beef brisket, heated through
50g finely grated pecorino
cracked black pepper
baby parsley, to serve


To make the slow-cooked beef brisket, preheat oven to 180?C/gas mark 4. 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, pur?e, 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.

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 is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.

By cutting the beef into 4 pieces before you begin, you reduce the time it takes to cook.

For beautifully tender beef that's evenly cooked, ensure you turn it over halfway through the cooking time.

This slow-cooked brisket can be made 2-3 days in advance. It freezes well, too - simply thaw and reheat to serve.


Extracted from Basics to Brilliance by Donna Hay (HarperCollins, approx €27).

For more recipes from Donna Hay's new book, pick up the October issue of IMAGE Magazine, out now.

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