K Kruger
TVWBB 1-Star Olympian
Any substantial pasta could be used here--ziti, rotini, penne, fettuccine--but the wide strips of egg pappardelle really work well and look great.
Pappardelle w/Brisket Point & Deconstructed Q Sauce
8 oz dry pappardelle
salt
oil
2 med onions, peeled and sliced
1 bay leaf
1 hunk brisket point, sliced then cut into strips
2 t brown mustard seeds
2 cloves garlic, minced or pressed
1/3 c balsamic vinegar
1/2 t grated fresh ginger
1/2 t allspice
2 t coriander
1 T thyme
2 t Greek oregano
1 10-oz can Ro-Tel diced tomatoes with chilies,
1 12-oz jar roasted red peppers, peppers cut into strips, jar juices reserved
1 ripe jalapeño, stemmed, seeded, minced (or use a green one)
salt
pepper
2 T unsalted butter
Start a large pot of lightly salted water to boil. When boiling rapidly add the pasta; cook till al dente, scoop out about 1/2 c of pasta cooking water and reserve, then drain the pasta well. Do not rinse the pasta.
Meanwhile, for the sauce:
Heat 2-3 T oil of choice (I use evoo) in a large saute pan over med-high heat till shimmering and add the sliced onions, a pinch of salt and the bay leaf. Saute, stirring occasionally, till the onions just start to caramelize, about 7 min. Increase the heat to high and add the brisket strips; cook till the meat is heated through, stirring, about 2-3 min more. If the pan looks dry at this point add a t or two of oil. Add the mustard seed and cook, stirring, till they start to pop, about 1 min. Add the garlic and cook till very fragrant, stirring constantly, about 1 min. Do not allow the garlic to brown.
Deglaze the pan with the balsamic vinegar scraping the bottom to dislodge flavorful bits of caramelized onion. Immediately add the ginger, allspice, coriander, thyme and oregano and cook till the liquid in the pan reduces to 1-2 T, 2-3 min.
Add the can of diced tomatoes and chilies and their juices, the pepper strips and the reserved pepper juices, and the jalapeño. Bring just to the boil then reduce the heat to med and cook, stirring occasionally, till the juices reduce slightly, the meat is very tender, and the flavors combine, about 5 min. Adjust salt and add pepper to taste.
Add the drained pasta to the sauce along with the unslated butter and toss well. Reduce the heat to low, cover and heat gently about 1-2 min to allow some of the sauce to absorb into the pasta. Add some of the reserved pasta cooking water if the pan's contents appear at all dry. Toss again; serve.
Pappardelle w/Brisket Point & Deconstructed Q Sauce
8 oz dry pappardelle
salt
oil
2 med onions, peeled and sliced
1 bay leaf
1 hunk brisket point, sliced then cut into strips
2 t brown mustard seeds
2 cloves garlic, minced or pressed
1/3 c balsamic vinegar
1/2 t grated fresh ginger
1/2 t allspice
2 t coriander
1 T thyme
2 t Greek oregano
1 10-oz can Ro-Tel diced tomatoes with chilies,
1 12-oz jar roasted red peppers, peppers cut into strips, jar juices reserved
1 ripe jalapeño, stemmed, seeded, minced (or use a green one)
salt
pepper
2 T unsalted butter
Start a large pot of lightly salted water to boil. When boiling rapidly add the pasta; cook till al dente, scoop out about 1/2 c of pasta cooking water and reserve, then drain the pasta well. Do not rinse the pasta.
Meanwhile, for the sauce:
Heat 2-3 T oil of choice (I use evoo) in a large saute pan over med-high heat till shimmering and add the sliced onions, a pinch of salt and the bay leaf. Saute, stirring occasionally, till the onions just start to caramelize, about 7 min. Increase the heat to high and add the brisket strips; cook till the meat is heated through, stirring, about 2-3 min more. If the pan looks dry at this point add a t or two of oil. Add the mustard seed and cook, stirring, till they start to pop, about 1 min. Add the garlic and cook till very fragrant, stirring constantly, about 1 min. Do not allow the garlic to brown.
Deglaze the pan with the balsamic vinegar scraping the bottom to dislodge flavorful bits of caramelized onion. Immediately add the ginger, allspice, coriander, thyme and oregano and cook till the liquid in the pan reduces to 1-2 T, 2-3 min.
Add the can of diced tomatoes and chilies and their juices, the pepper strips and the reserved pepper juices, and the jalapeño. Bring just to the boil then reduce the heat to med and cook, stirring occasionally, till the juices reduce slightly, the meat is very tender, and the flavors combine, about 5 min. Adjust salt and add pepper to taste.
Add the drained pasta to the sauce along with the unslated butter and toss well. Reduce the heat to low, cover and heat gently about 1-2 min to allow some of the sauce to absorb into the pasta. Add some of the reserved pasta cooking water if the pan's contents appear at all dry. Toss again; serve.
