The temperature has dropped considerably, which means its time to start creating those heart-warming, substantial dinners to beat the winter chill.
Beef brisket is one of those cuts of meat that I have yet to incorporate into my cooking repertoire, so when it appeared on ALDI’s ‘7 Day Deals’ weekly specials, I found the inspiration I needed to bring out the slow cooker from the back of the cupboard and try a new recipe.
4 hours and 30 minutes
4 – 6
- 2 tablespoons Casa Barelli Extra Virgin Olive Oil
- 1 kilogram (approximately) Jindurra Station beef brisket, trimmed, cut into 2-3cm pieces
- 1 brown onion, finely chopped
- 2 carrots, halved lengthways, thinly sliced
- 1 celery stalk, finely chopped
- 4 or 5 Karidale Farm Fresh whole mushrooms, sliced
- 1 bay leaf
- 3 sprigs of Country Fresh Herbs thyme
- 3 cloves of garlic, crushed
- 3/4 cup Chef’s Cupboard Simply Stock (Real Beef Flavour)
- 1/4 cup Remano tomato paste
- 2 tablespoons dry red wine
- Pappardelle *
- Grated or shaved Emporium Selection Grana Padano
* ALDI doesn’t stock pappardelle so I made my own from fresh Me’N’u Italian lasagne sheets found in the refrigerated section of my local store.
- Heat 2 teaspoons of the olive oil in a large frying pan over high heat. Cook half of the beef until browned. Transfer to a slow cooker. Add another 2 teaspoons of olive oil and repeat process with the remaining beef.
- Heat the remaining oil in the same pan over medium heat. Cook onion, carrot, celery and mushrooms, bay leaf and thyme for 5-6 minutes or until softened. Add the crushed garlic and stir for 1-2 minutes until fragrant. Transfer cooked vegetables to the slow cooker.
- Combine the beef stock, tomato paste and wine in a bowl or small jug and pour over the meat and vegetables. Stir to combine.
- Cover and cook on high for 4 hours (or on low for 8 hours) until beef is tender.
Recipe adapted from Taste.com.au
- Bring a large saucepan of water to the boil.
- Open a packet of Me’N’u Italian lasagne sheets and slice into thick ribbons, about 1.5-2cm thick.
- Loosely shake out the pappardelle and carefully place into the boiling water.
- Cook for 2-3 minutes.
- Drain and serve with the ragu.
The lasagne sheets have a slightly oily texture so I found that salt or oil wasn’t required in the cooking process.
While the meat wasn’t as tender as I would have wished (but I think that was partly because I didn’t cut the meat into the smaller chunks as required), the dish was absolutely superb and something that I will indeed be adding to my list of favourite recipes to cook. I think this recipe would also be suitable for those who also have a pressure cooker in their kitchen arsenal.
I must admit that the homemade pappardelle was also fantastic – its silky smooth texture, perfectly tender was an ideal accompaniment with the rich ragu. I’m definitely going to create my own pasta from fresh lasagne sheets from now on.
Although you should never select a wine based on its label alone, the much awarded Blackstone Paddock “The Player” Barossa Valley Shiraz, 2015 seemed an appropriate selection to pair with the ragu.
I didn’t let the wine breathe – I simply poured three glasses and gave it to my tasting panel (aka my parents) to try.
After the first sip I hear, “This is quite nice” from my Mum; “Is that from ALDI?” asked Dad. I just thought “Yum!”.
“Don’t knock it till you ty it” is quite an apt slogan in this particular case. This wine is certainly a class act and definitely worth a try.
This shiraz is excellent in all aspects – price, flavour, colour, presentation and aroma. With a subtle floral bouquet, black cherry aroma with a hint of savoury on the nose, this wine has a soft tannic structure, with a rich blackfruit flavour that would pair perfectly with all manner of meat and pasta dishes.