BRISKET RAGU WITH CRISPY PASTA
Steps:
- 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. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed.
- In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch.
- To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan.
SHORT RIB GNOCCHI
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes.
- When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage.
- For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside.
- Bring a large pot of salted water to boil for the Gnocchi. Return the sauce in the Dutch oven to a simmer. Add the Gnocchi to the boiling water and boil until they float. Simmer until cooked through, 2 to 3 minutes from the time they begin to float. Remove with a large spider to the simmering sauce. Sprinkle with the remaining 2 tablespoons parsley and toss to coat the Gnocchi in the sauce, adding a little of the Gnocchi cooking water if the sauce seems too dry. Serve in pasta bowls, sprinkled with the crispy panko topping.
- Dust a baking sheet with flour and set aside. Put the whole, unpeeled potatoes in a pot and cover with cold water by about an inch. Bring to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool just enough that you can peel them. (They should still be quite warm.) Use a ricer or food mill to rice the potatoes right onto your work surface in a thin layer. Let cool completely.
- Sprinkle the salt and some pepper over the cooled potatoes. Drizzle the beaten egg over the potatoes and sprinkle the flour over the egg. Flour your hands and knead the dough until it comes together in a loose clump. Knead just until the dough comes together in a cohesive mass (don't overwork it)-the dough should be a tight ball, not crumbly, but not too moist. You know the dough is right if you cut it in half and it's the texture of chocolate chip cookie dough (without the chips!).
- Cut the dough into quarters, keeping the others covered as you work. Roll a piece of dough into a long snake about 3/4-inch thick and cut crosswise into 3/4-inch-thick pieces. Dust the pieces well with flour. Hold a fork in your non-dominant hand. Rest a piece of dough at the top of the tines of the fork and roll down with the thumb of your other hand, making a little concave depression in the gnocchi to catch sauce. Repeat with the remaining dough. Transfer the floured gnocchi to the prepared baking sheet. (Gnocchi can also be frozen right on the baking sheet-once they are solid, transfer to a zip-top bag for longer storage. Add a minute or two to the cooking time if cooking from frozen.)
POTATO GNOCCHI WITH BEEF RAGù
Categories Mushroom Potato Tomato Sauté Ground Beef Bacon Winter Prosciutto Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, pancetta, prosciutto, and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup stock, mushrooms, and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency). (Can be prepared up to 4 days ahead.Refrigerate uncovered until cold. Cover; keep refrigerated.)
- Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
- Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.
- Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.
- Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- SERVING:
- Melt butter in large skillet over medium heat. Add gnocchi and cook until heated through, tossing often, about 8 minutes.
- Meanwhile, rewarm ragù over medium-low heat, stirring occasionally. Season to taste with salt and pepper.
- Ladle ragù into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi.
- Garnish with fresh sage, if desired.
More about "matzo gnocchi with brisket ragu recipes"
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
- Heat olive oil in a 4-quart Dutch oven over medium heat. Sauté the onions with the carrot and salt until just starting to turn golden. Add garlic cloves and cook for another minute. (About 10 minutes total.)
- Bring to a simmer and cook for 30 minutes or until the desired sauce consistency is reached, stirring every 5 to 10 minutes to redistribute the flavors.
MATZO GNOCCHI WITH BROWN BUTTER AND SAGE - FOOD …
Web Save Recipe Ingredients Deselect All Gnocchi: 3 pounds whole russet potatoes, scrubbed Kosher salt 2 1/2 cups matzo meal 3 large eggs, …
From foodnetwork.com
Author Stephanie Alleyne for Food Network KitchenSteps 8Difficulty Intermediate
From foodnetwork.com
Author Stephanie Alleyne for Food Network KitchenSteps 8Difficulty Intermediate
POTATO GNOCCHI WITH BRISKET RAGU RECIPE - TODAY
Web Sep 6, 2021 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, gently strain them, placed …
From today.com
4.5/5 (26)Category EntréesAuthor Matt Abdoo
From today.com
4.5/5 (26)Category EntréesAuthor Matt Abdoo
CREATIVE MATZO RECIPES | FN DISH - FOOD NETWORK
Web Matzo Gnocchi with Brisket Ragu Combine two classic comfort foods, brisket and gnocchi, for a Bolognese-inspired dinner. Our advice? Braise the brisket in the oven until it’s...
From foodnetwork.com
From foodnetwork.com
ITALIAN BRISKET RAGU | TESCO REAL FOOD
Web 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. Deglaze the pan by pouring in a little of the wine …
From realfood.tesco.com
From realfood.tesco.com
BEEF RAGU WITH BAKED GNOCCHI | TESCO REAL FOOD
Web Preheat the oven to gas 8, 220°C, fan 200°C. Cook the gnocchi in a pan of boiling water for 3 minutes until they float to the top. Drain and place over the beef. Sprinkle with the Parmesan and remaining rosemary and cook …
From realfood.tesco.com
From realfood.tesco.com
BEST POTATO GNOCCHI WITH BEEF RAGù RECIPES
Web 2 tablespoons olive oil: 2 1/4 pounds kosher beef brisket, fat cap closely trimmed: 2 medium onions, finely chopped (about 3 cups) 2 carrots, finely chopped (about 1 cup)
From alicerecipes.com
From alicerecipes.com
GNOCCHI WITH BEEF RAGU RECIPE | WILLIAMS SONOMA TASTE
Web Mar 8, 2017 3. Return the meat to the pot, reduce the heat to medium-low and simmer gently until the sauce is reduced and richly flavored, about 30 minutes. Stir in the butter …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
MATZO GNOCCHI WITH BRISKET RAGU | RECIPE | FOOD NETWORK RECIPES ...
Web Mar 28, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Mar 28, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
MATZO GNOCCHI WITH BRISKET RAGU | RECIPE | HEARTY DISH, MATZO …
Web Mar 10, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Mar 10, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Pinterest. …
From pinterest.com.au
From pinterest.com.au
23 RECIPES FOR A PASSOVER FEAST | FOOD NETWORK
Web A fresh salad of raw shallots, scallions, parsley, mint and a splash of vinegar tops the roast, providing a bright counterpoint to the richness of the slow-cooked onions and meat. Get …
From foodnetwork.com
From foodnetwork.com
ROAST BEEF BRISKET & MUSHROOM RAGU GNOCCHI RECIPE | HELLOFRESH
Web Instructions. 1. • Preheat oven to 240°C/220°C fan-forced • Place slow-cooked beef brisket (including packet juices!) and the water in a baking dish. • Cover with foil. Roast for 22 …
From hellofresh.com.au
From hellofresh.com.au
MATZO GNOCCHI WITH BRISKET RAGU | RECIPE IN 2023 - PINTEREST
Web Feb 4, 2023 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Feb 4, 2023 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
MATZO GNOCCHI WITH BRISKET RAGU | RECIPE - PINTEREST
Web Mar 10, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Mar 10, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
MATZO GNOCCHI WITH BRISKET RAGU | RECIPE | FOOD NETWORK RECIPES, …
Web Mar 6, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Mar 6, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
GNOCCHI WITH BEEF RAGU | HOMEMADE GNOCCHI RECIPES | SBS FOOD
Web 1. To make the gnocchi, scrub the potatoes and place in a large steamer set over boiling water. Reduce the heat to a simmer, then cover and steam the potatoes until a skewer …
From sbs.com.au
From sbs.com.au
ROAST BEEF BRISKET & BACON RAGU GNOCCHI RECIPE | HELLOFRESH
Web Roast, uncovered, until browned and heated through, 8-10 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up bacon with a spoon, until golden, 4-6 minutes. 2. • While beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (2 1/2 tbs for 2 ...
From hellofresh.com.au
From hellofresh.com.au
BEEF RAGU WITH PARMESAN GNOCCHI - SIMPLY DELICIOUS
Web Nov 6, 2020 Instructions. To make the ragu, preheat your oven to 160°c. In a large, oven-proof pot (with a lid) add a splash of oil. Pat the beef dry with paper towels and season …
From simply-delicious-food.com
From simply-delicious-food.com
NEWS MEDIA INFORMATION 狼 MATZO GNOCCHI WITH BRISKET RAGU …
Web Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z …
From shanlabar.com
From shanlabar.com
MATZO GNOCCHI WITH BRISKET RAGU | RECIPE | FOOD NETWORK RECIPES, …
Web Mar 6, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Mar 6, 2021 - Get Matzo Gnocchi with Brisket Ragu Recipe from Food Network. Pinterest. …
From pinterest.com.au
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love