Ingredients

Scaled 1.5

  • 2.25 beef brisket
  • 1.5 celery head
  • 6 large carrots
  • 7.5-9 shallots
  • 1.5 head of garlic
  • 1.5 pack of thyme
  • 3 large parmesan rinds
  • 2.25 c / 225 g grated parmesan
  • 750 blanco vermouth
  • 2.25 beef stock
  • 900 tagliatelle

Method

  1. Pre-heat the oven to medium low
  2. Trim the excess fat off the brisket and cut into a few large chunks (I cut into 4/5 chunks). Sear the brisket in a large oven safe pot
  3. Cut the veg into large chunks (it gets discarded at the end so as large as possible that will fit into the pot).
  4. Once the brisket has been seared, remove it from the pan and brown all the veg together, using the released water to scrape the fond off the bottom.
  5. Once the veg has a little colour, create a spot in the middle and add the tomato paste. Cook the tomato paste until it is extremely caramelized to the point where you are worried it might burn.
  6. Add the vermouth and scrape the tomato past from the bottom.
  7. Add the brisket back in, along with the beef stock, parmesan rinds and all the thyme. Keep on the stove until it reaches boiling then put a lid on and place in the oven.
  8. Cook in the oven for at least 5 hours, but the longer the better. I usually would start this around 9am and take it out around 4/5pm. The longer the better.
  9. Once the brisket is soft enough you can easily pull it apart, remove it from the oven and strain the liquid into a bowl. ** Do not get rid of it**
  10. Remove the veg and discard. Pull the brisket and keep it in a separate bowl to the stock. Allow the stock to cool slightly and skim excess fat if needed.
  11. Start boiling the pasta and at the same time in a large wok heat all of the brisket and around half the stock. Continuously add ladles of the starchy pasta water. Once the pasta is a few minutes away from being done, add the pasta into the wok and finish cooking the pasta in the sauce. Some judgement is required here if more stock is needed to create enough sauce.
  12. Add in the grated parmesan which should help thicken the sauce. Once the pasta is sufficiently cooked and the sauce sticks to the noodles you are done.
  13. Serve with garlic bread / caesar salad. Freeze any leftover stock as form a great base for any future gravy.

Servings

4-5

Prep Time

45 minutes

Cook Time

8 hours

Category

Source

Ryan Mahnke

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