¼ cup dried porcini mushrooms, chopped
1 cup Pedro Ximenez sherry
1 tbsp tomato paste
2 tbsp extra virgin olive oil
4 sprigs lemon thyme
2 cloves garlic, crushed
2 French shallots, finely chopped
200g Swiss brown mushrooms, sliced
100g chestnut mushrooms
500g slow-cooked spiced beef brisket, shredded
2 tbsp sherry vinegar
400g pappardelle pasta
1 cup small radicchio leaves
150g soft goat’s cheese
Brisket & Sherry-roasted Mushroom Ragu with Pasta Method
Place the porcini mushrooms, sherry, ¾ cup water and tomato paste in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Remove from the heat and set the sherry mixture aside.
Heat the oil in a large, heavy-based frying pan over high heat. Add the thyme and cook for 30 seconds or until golden. Remove with a slotted spoon and set aside. Add the butter, garlic, French shallots and mushrooms, season with salt and pepper and cook for 10 minutes. Add the shredded brisket to the pan with the sherry mixture, reduce heat to low and cook for 8 minutes. Add the sherry vinegar and season.
Meanwhile, cook the pasta for 8 minutes, or until al dente. Drain and toss through the brisket sauce. Serve with the radicchio, goat’s cheese and thyme.