MATZO GNOCCHI WITH BRISKET RAGU
This hearty dish combines two Passover favorites, brisket and matzo, in a fun, meaty recipe that's loosely based on Italian bolognese. To make easy work out of shredding the brisket for this ragu, we opted to braise it whole in the oven until it's fall-apart tender. Kosher meats are quite salty, so we don't specify salting the brisket before searing it. If you're using non-kosher meat, however, we recommend that you sprinkle it with salt before browning it.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the brisket ragu: Adjust an oven rack to the center position and preheat the oven to 325 degrees F.
- Heat the oil in a large Dutch oven or large ovenproof pot with a lid over medium-high heat until very hot. Add the meat fat-side down and cook until browned, about 8 minutes. Carefully flip the meat with tongs and brown on the other side, 6 to 8 minutes. Transfer to a rimmed baking sheet.
- Add the onions, carrots and celery to the pot and stir to scrape up the browned bits. Cook, stirring occasionally, until the vegetables soften, about 6 minutes. Stir in the garlic, thyme and rosemary and cook, stirring frequently, until very fragrant, about 2 minutes. Stir in the tomato paste and cook, stirring frequently to avoid scorching, until the tomato paste is dark red and slightly sticky, about 2 minutes. Stir in the wine and cook, stirring frequently, until mostly evaporated, about 2 minutes. Stir in the crushed tomatoes, broth and bay leaves and season generously with black pepper.
- Submerge the brisket in the sauce fat-side down; pour in any accumulated juices from the dish. Bring the sauce just to a boil, then cover the pot and immediately transfer to the oven. Cook until the sauce is thickened and the brisket is very tender, 2 to 3 hours.
- Discard the bay leaves. Transfer the brisket to a rimmed baking sheet. Shred the brisket with two forks. Stir the meat back into the sauce. Taste and adjust the seasoning with salt and pepper. The sauce can be made up to 2 days ahead.
- For the gnocchi: Place the potatoes in a large pot and cover by 1 inch with salted water. Bring to a boil, adjust the heat and simmer until they are tender when pierced with a fork or the tip of a paring knife, about 25 minutes. Drain the potatoes and set them aside until cool enough to handle.
- Remove the skins with a paring knife and cut the potatoes into large chunks. Pass the chunks through a potato ricer (see Cook's Note) onto a clean work surface. Sprinkle 2 teaspoons of salt over the potatoes and let them cool completely.
- While the potatoes are cooling, pulse the matzo meal in a spice grinder or blender until very finely ground (it should be similar in texture to flour). Line a baking sheet with parchment.
- Sprinkle 2 cups of the matzo meal over the cooled potatoes. Pour the eggs over the matzo meal and begin to work the mixture together with a fork. Once the mixture begins to clump together, use your hands to gently knead until the ingredients are fully combined, about 2 minutes. Gather the dough into a smooth ball and let rest for about 15 minutes.
- Lightly dust a work surface with a some of the reserved matzo meal. Cut the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch rope. Use a knife or bench scraper to cut the rope into 3/4-inch pieces; place the cut gnocchi on the prepared baking sheet. Repeat with the remaining dough. Gnocchi can be prepared to this point up to 2 days ahead; wrap the baking sheet in plastic and refrigerate.
- Bring a large pot of salted water to a boil. Working in batches, add about a third of the gnocchi at a time and cook until they begin to float and the water returns to a rapid simmer, about 2 minutes. Use a slotted spoon or spider to transfer the gnocchi to a platter or individual serving bowls. Ladle ragu over the gnocchi, sprinkle with parsley and serve immediately.
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).
PAPPARDELLE WITH SLOW-COOKED BRISKET
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.
Provided by Donna Hay
Categories HarperCollins Pasta Beef Garlic Red Wine Tomato Dinner
Yield 4-6 servings
Number Of Ingredients 5
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.
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
More about "brisket ragu with crispy pasta recipes"
BAKED RIGATONI WITH SLOW-COOKED BRISKET RAGU AND RICOTTA
Web Oct 25, 2017 Prepare the ricotta mixture by combining all the ingredients. Spoon dollops of the ricotta mixture over-top, then sprinkle with grated …
From seasonsandsuppers.ca
5/5 (4)Total Time 4 hrs 30 minsCategory Main CourseCalories 618 per serving
From seasonsandsuppers.ca
5/5 (4)Total Time 4 hrs 30 minsCategory Main CourseCalories 618 per serving
- Trim the beef brisket of any excess of fat, leaving about 1/2 inch or so on the meat. If your brisket is too large to fit flat in to your Dutch oven, cut in to two pieces so it will fit. Otherwise, leave as one piece. Season the beef with salt and pepper.
- Heat the olive oil in a large oven-proof Dutch oven pot (with a lid) over medium high heat. When the oil is hot, brown the meat on both sides, about 5 minutes per side. Remove the brisket to a plate and set aside.
- Reduce heat to medium under to your pot. Add the onion, garlic and carrots to the same pot and cook, stirring, until fragrant and beginning to brown, about 3-4 minutes. Add the flour and the tomato paste to the pot and cook, stirring for 1 minute. Add the balsamic vinegar and cook, stirring and scrapping the bits off the bottom of the pot, until the balsamic is almost completely evaporated, about 3 minutes. Add the red wine and increase heat to medium-high. Bring the mixture to a boil, then reduce the heat to medium and simmer until it's reduced by half, about 5 minutes.
BRISKET RAGU RECIPE WITH RIGATONI | RECIPE - RACHAEL RAY …
Web Jan 29, 2020 Return pan to medium-high heat with oil, 2 turns of the pan. Brown meat 5 minutes on each side, then top with caramelized onions. …
From rachaelrayshow.com
From rachaelrayshow.com
- For the caramelized onions, in a large cast-iron skillet or large cast-iron enamel Dutch oven over medium-low to medium heat, caramelize the onions; melt butter, add onions, season with bay, thyme, salt, black pepper and white pepper, cook to golden and soft, 25 minutes, add sherry if using and remove to bowl
LEFTOVER BRISKET RAGU WITH PASTA | RECIPE - RACHAEL RAY …
Web While the pasta water is coming up to a boil, start the sauce: Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 …
From rachaelrayshow.com
Estimated Reading Time 1 min
From rachaelrayshow.com
Estimated Reading Time 1 min
BEEF BRISKET RAGU RECIPE - SALT PEPPER SKILLET
Web May 20, 2021 1 ½ lb leftover cooked brisket shredded 2 cups dry red wine 1 bay leaf 1 teaspoon chopped fresh thyme Freshly grated Parmesan …
From saltpepperskillet.com
5/5 (3)Category MainCuisine ItalianTotal Time 55 mins
From saltpepperskillet.com
5/5 (3)Category MainCuisine ItalianTotal Time 55 mins
ITALIAN BRISKET RAGU | TESCO REAL FOOD
Web Carbohydrate 10.5g Protein 41.6g Fibre 3.6g Method In a large, heavy-based saucepan, heat 2 tablespoons of the olive oil. Season the brisket well and fry the pieces quickly in batches until browned. Set aside. …
From realfood.tesco.com
From realfood.tesco.com
SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
Web Jul 3, 2017 When the pasta is ready, transfer it directly from the pot into the fry pan using tongs. Add 3/4 cup of pasta water into the fry pan. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the …
From recipetineats.com
From recipetineats.com
BEEF BRISKET RAGU WITH CREAMY MASH RECIPE - TESCO REAL …
Web Method. Rub the brisket with 1 tbsp oil; season. Heat a large, heavy, lidded saucepan over a high heat and sear the brisket on all sides for 6 mins or until browned all over. …
From realfood.tesco.com
From realfood.tesco.com
LEFTOVER BRISKET PASTA – BRISKET RAGU (HOLIDAY FAVORITE)
Web Mar 16, 2021 3 oz Beef brisket (Cooked) Dried porcini mushrooms 1 tsp White pepper 1-2 cloves Garlic 1 Thai chili (Optional) 1 teaspoon Red onion (Minced) 1 teaspoon Five …
From fitsianfoodlife.com
From fitsianfoodlife.com
POTATO GNOCCHI WITH BRISKET RAGU RECIPE - TODAY.COM
Web Apr 14, 2022 Once the pot of water comes to a boil, slide the gnocchi into the pot and cook for 1 to 2 minutes or until the gnocchi begin to float. When the gnocchi float, …
From today.com
From today.com
LEFTOVER BRISKET RAGU - THE AMATEUR GOURMET
Web If it gets too thick, thin it out with some pasta cooking water (see next step.) Now cook a pound of pasta–I recommend penne or ziti–until just al dente in rapidly boiling salted …
From amateurgourmet.com
From amateurgourmet.com
BRISKET RAGU WITH CRISPY PASTA RECIPE - EASY RECIPES
Web Preheat the oven to 350 degrees. Pat the meat dry with paper towels and season both sides with 1 teaspoon of the salt and 1/2 teaspoon with olive oil, and brown the brisket over …
From recipegoulash.cc
From recipegoulash.cc
SLOW-BRAISED BEEF BRISKET RAGU WITH PAPPARDELLE - DRIZZLE AND DIP
Web May 14, 2021 Instructions. Preheat the oven to 150C / 300F. Cut the brisket into 4 pieces and season well with salt & pepper and remove from the fridge about an hour or 2 before cooking. Heat a generous splash of olive oil in the base of a large cast-iron lidded skillet and when hot, add the meat.
From drizzleanddip.com
From drizzleanddip.com
ITALIAN BRISKET RAGU | SCHNUCKS
Web Heat oil in a large pot over medium-high heat. Add onions, celery and carrots and sauté until softened, 8-10 minutes. Add wine; bring to a boil and cook 1 minute, stirring often and scraping up browned bits.
From nourish.schnucks.com
From nourish.schnucks.com
BRISKET RAGOUT OVER PASTA RECIPE | I CAN COOK THAT
Web Mar 28, 2013 1 (2.5-3 lb.) brisket 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper olive oil 2 carrots, cut into 1-inch pieces 2 leeks, cleaned and and sliced 2 …
From icancookthat.org
From icancookthat.org
BRISKET RAGU WITH CRISPY PASTA – RECIPES NETWORK
Web Feb 19, 2013 Step 1. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper.
From recipenet.org
From recipenet.org
You'll also love