Just writing that title made my mouth water!!
This decadent dish is so incredibly tasty and soo comfy for any night of the week but I will say it makes it that much better if it’s a cold, snowy Saturday night that’s dedicated to either a Disney or Harry Potter movie marathon! #dontjudge
What I absolutely love about this dish is that the brisket is slow cooked and it’s an all day affair and the aroma settles in every room of your house. If your able to dedicate some time to this recipe and make fresh pasta I highly suggest it! I’m being honest if you’ve ever had fresh pasta you will be so disappointed to go back to boxed noodles it really does a doozy on ya; although it takes some time it makes all the difference!
Back to the beef, so I’ve had many people asking what’s the best cut of meat to use for slow cooking or a roast? And that is really a fantastic question because there are so many different cuts of meat and of course you want yours to turn out family approved! To answer your question the best cut of meat to use in the slow cooker are going to be the tougher cuts of meat including: round, brisket, and chuck any of these three are my go to cuts but I do prefer the round!
For the Slow-Cooked Brisket
• 3 Tbsp Olive oil to sauté, divided
• 4 lb beef brisket
• 2 tsp salt and 1 tsp black pepper, or to taste
• 2 medium (1 lb) yellow onions, sliced into thick strips
• 6 medium garlic cloves, peeled and chopped (not pressed)*
• 2 cups chicken or beef broth/stock
• 2 1/2 Tbsp Worcestershire sauce
1. Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat a large heavy skillet or cast iron pan over high heat. Add 1 Tbsp olive oil and when hot, add brisket (fat side down). Sear 4-5 minutes per side or until browned on both sides. Transfer to slow cooker with the fat side facing up.
2. In the same pan, add 1 Tbsp olive oil and sliced onions. Sautee 5-7 minutes or until onions are caramelized. Place onions over brisket. Sprinkle chopped garlic over the onions.
3. Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over the meat.
4. Cover and cook on low 7 to 8 hours or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest for 15 minutes with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add incredible flavor and keep the meat tender.
*Garlic Tip: it is easiest to mince this quantity of garlic in a food processor. Do not use a garlic press for this recipe.
**If you prefer really clean and lean meat; transfer the meat to a platter to make sure all of the fat is removed then return the shredded meat to the slow cooker.
Beef Recipe from Natasha’s Kitchen.
For the Pasta:
- Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
2. Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth.
3. Rest the dough. Fix each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
4. Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
5. Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook.
Now, here’s the finale! Putting it all together, cook the pasta in a large pan of salted boiling water until al-dente, drain and return to the pan, add the beef and toss to combine, finish with pecorino cheese and pepper! This dish also pairs well with thick ragu or even a creamy white sauce, experiment and let me know your favorite!
I hope you truly enjoy this dish because it’s absolutely delicious and perfect for a lazy Sunday!