Pasta Ribbons With Shredded Beef Brisket Recipes

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PASTA RIBBONS WITH SHREDDED BEEF BRISKET



Pasta Ribbons with Shredded Beef Brisket image

Categories     Beef     Pasta     Bake     Sauté     Christmas     Winter     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 13

1 (2-lb) piece beef brisket
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
2 medium carrots
2 medium celery ribs
2 large red onions (1 lb total)
2/3 cup dry red wine
2 cups veal stock*
1 (14- to 15-oz) can crushed tomatoes
2 Turkish bay leaves or 1 California
8 garlic cloves
1 lb dried pappardelle or fettuccine

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).

SPICED SHREDDED BEEF BRISKET



Spiced Shredded Beef Brisket image

If you are looking for a different slow cooker recipe, try this one. From Family Circle. Very different than the usual bbq sauce, etc. Sub soft buns for flour tortillas. This could easily be cut in 1/2.

Provided by Smilyn

Categories     Vegetable

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup beef broth
1 (8 -8 1/2 ounce) jar hoisin sauce
1/4 cup white vinegar
2 teaspoons Chinese five spice powder
2 teaspoons garlic powder
2 celery ribs, cut into matchsticks
2 large carrots, cut into matchsticks
1 (2 lb) thin-cut beef brisket, well trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head bok choy, trimmed and shredded
8 soft sandwich buns

Steps:

  • Whisk beef broth, hoisin sauce, 1/2 cup water, vinegar, five-spice powder and garlic powder in a small bowl.
  • Place celery and carrot strips in the bottom of a large slow cooker.
  • Add the brisket (slice in half if necessary to fit); season on all sides with salt and pepper.
  • Pour in beef broth mixture.
  • Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
  • Remove meat from cooking liquid to cutting board.
  • Cool slightly (meat should be tender).
  • Skim any fat off top of sauce in cooker and discard.
  • If necessary, increase heat to high and add bok choy to slow cooker.
  • Cook 15 minutes.
  • Meanwhile shred beef with two forks.
  • Add back to slow cooker.
  • Stir to coat with sauce and serve with soft sandwich buns or warmed flour tortillas.

Nutrition Facts : Calories 564.8, Fat 33.3, SaturatedFat 12.8, Cholesterol 83.7, Sodium 1046.2, Carbohydrate 38.8, Fiber 3.5, Sugar 12.9, Protein 26.4

PAPPARDELLE WITH SLOW-COOKED BRISKET



Pappardelle with Slow-Cooked Brisket image

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

500g (about 1 pound) pappardelle
1 recipe Slow-Cooked Beef Brisket, heated through
2/3 cup (50g) finely grated pecorino
Cracked black pepper
Baby (micro) parsley, to serve

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.

PULLED BRISKET SANDWICHES



Pulled Brisket Sandwiches image

Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. -Jane Guilbeau, New Orleans, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 12 servings.

Number Of Ingredients 15

1 fresh beef brisket (4 to 5 pounds)
1-1/2 cups water
1/2 cup Worcestershire sauce
2 tablespoons cider vinegar
2 garlic cloves, minced
1-1/2 teaspoons beef bouillon granules
1-1/2 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons butter
1/2 teaspoon hot pepper sauce
12 kaiser rolls, split

Steps:

  • Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

Nutrition Facts : Calories 405 calories, Fat 11g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 1g fiber), Protein 37g protein.

SOUTHWEST SHREDDED BEEF BRISKET



Southwest Shredded Beef Brisket image

Yummy! Spicy! Beefy! Feeds a large crowd! This is basically shredded beef in a mexican chile sauce, served on tortillas. Prep time includes cooking time for brisket.

Provided by ChipotleChick

Categories     Stew

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb beef brisket
2 large onions, peeled and sliced
1 quart canned beef broth
4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips
4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder
2/3 cup olive oil
1/2 cup fresh lime juice
8 ounces monterey jack cheese, cut into 1/4 inch cubes
1/2 cup white wine vinegar
1 1/2 teaspoons salt
2 cloves crushed garlic
1 cup coarsely chopped red onion
3/4 cup minced cilantro
1 head romaine lettuce, separated
3 medium tomatoes, wedged
2 ripe avocados, peeld,pitted,and sliced
5 radishes, sliced paper thin
12 -18 small flour tortillas

Steps:

  • Lay the brisket, fat side up in a large dutch oven.
  • Scatter the onion over it.
  • Pour in broth and add cold water to cover the meat by 3 inches.
  • Set over medium heat and bring to a boil.
  • Cover, lower the heat and simmer, adding additional boiling water as necessary.
  • Total cooking time is approx.
  • 4 hours.
  • (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
  • Pour off and strain broth, reserving 1 1/2 cups.
  • Trim fat from brisket and throw away.
  • Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
  • In a bowl, combine the beef and broth, let stand covered at room temperature.
  • Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
  • Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
  • In a large bowl toss together beef, diced cheese, and chipotle mixture.
  • Add red onion, cilantro, chile strips, and toss.
  • Line a large serving platter with the outer leaves of romaine lettuce.
  • Pile the meat onto the lettuce.
  • Garnish around the meat with the tomato wedges and avocado.
  • Scatter the radish slices all over.
  • Serve with warm tortillas.

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