Beef that melts in the mouth, a rich pasta sauce, yummy tagliatelle – this dish is to die for! It is also very easy to prepare. All I had to do was pot roast a brisket with some vegetables and boiling water, leaving me with beef ready to shred and a beautiful stock for the sauce. Then all that was left was the finishing touches to the sauce and cooking the pasta. Horse radish was a brilliant match with the brisket and the onions that had been cooking alongside the beef added a lovely sweetness. When I tasted the sauce it was as if I had added a good drop of quality wine, it was that sweet and rich. But low and behold, no alcohol or vinegar was needed!
Ingredients serves 6-8
- 1kg Beef brisket joint
- 1 whole onion (roughly chopped)
- 3 cloves garlic (slightly crushed)
- 1 large carrot (roughly chopped)
- 2 sticks of celery (roughly chopped)
- 1 bay leaf
- 3 basil stalks
- 1 litre boiling water
- 1 500ml tin of chopped tomatoes
- 2 tbsp cream of horseradish
- Tagliatelle (500g pack)
- Salt and pepper to taste
- Parmesan and parsley to finish
- Season your brisket joint with salt and pepper and sear in a pan on a high heat. Add all the vegetables, the bay leaf and basil stalks to a pot roast tin. Add a rack to the tin and then place your brisket on top (make sure the pot it covered with a lid, or alternatively use a deep trap with your grilling rack and cover with foil.)
- Place in a preheated oven at gas mark 2/150°C/300°F. Add enough boiling water to the pot until it’s only covering about a centre metre of the joint. Cook for 4-6 hours until you can pull it apart with a fork.
- Take out the beef from the oven and leave to rest for 15 minutes, then shred it up using two forks.
- Add the water from the pot to a deep cooking pot/pan. Add a tin of tomatoes, the horse radish and all the vegetables that you have left in the pot roast except the bay leaf.
- Bring to the boil and reduce slightly if need be, then turn it down and blitz it altogether with a hand mixer until a smooth consistency. Season well.
- Add the brisket to the sauce and leave on a simmer whilst you cook your tagliatelle, following the packaged guidlines.
- To serve, add the tagliatelle to a tray, combining well with your beef and tomato sauce. Shave some parmesan and sprinkle some parsley over the top.