Use your leftover slow-cooked beef brisket to create a hearty Brisket and Sherry-Roasted Mushroom Ragu with pasta. Top it off with radicchio, soft goat’s cheese, and lemon thyme for a delicious dinner tonight.
Brisket and Sherry-Roasted Mushroom Ragu with Pasta Recipe
Serves 4-6
Ingredients:
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
40g butter
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
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.
Smart Tip:
To prepare dried porcini mushrooms, soak dried mushrooms in just enough warm water to cover for 20 to 30 minutes or until they’ve softened and expanded. Drain and reserve the liquid for use as stock in soup or risotto
