Italian-style pot roast brisket with pappardelle & gremolata
Italian-style pot roast brisket with pappardelle & gremolata
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Ingredients
Method
Unroll the brisket, then season. Heat the olive oil in a large flameproof casserole. Add the beef and brown over a fairly high heat, turning every 2-3 minutes. Set aside on a plate.
Add onion and cook for 5 minutes over a medium heat. Add the carrot, celery and 2 cloves of garlic. Cook for 5 minutes more until starting to soften and turn golden.
Preheat the oven to 170°C, gas mark 3. Pour in the vegetable stock, let it bubble for 2 minutes, then return the brisket to the casserole. Add the stock, chopped tomatoes, rosemary, tomato purée and sugar, then bring to a simmer.
Cover with a tight-fitting lid and cook in the oven for 3 hours-3 hours 30 minutes, turning once or twice, until the brisket is tender.
Meanwhile, to make the gremolata, chop 1 garlic clove with a large knife. Place the parsley leaves on top of the garlic and continue to chop both. Grate over the lemon zest and chop again until well blended. Transfer to a small bowl.
Lift the meat onto a board and shred using 2 forks. Discard any excess fat. Stir the meat back into the sauce and check the seasoning. Cover and keep warm on the hob.
