Beef Brisket Papardelle
During those blissful dole bludging university years, this brisket pasta dish, was, in one form or another, a regular feature on our supper table. As any budgeter will know, pasta is cheap, filling and easy to transform into something delicious with minimum effort.
There was many an evening, when after a long day spent wringing dry our brain cells in the library, that cooking felt like a gargantuan effort which might better be avoided in favour of a slice of toast and sleep. Greedy bellies, and decent nourishing food, however, always won out in our house, and the 15 or so minutes it takes to boil up some pasta and stir through some leftovers is always worth it.
This simple pasta recipe with leftover brisket is just the ticket for those very evenings – curl up in front of some mindless tv show, your fluffiest socks pulled up to your knees and relax with a big bowl of hot, tomato pasta.
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Prep time: 15 minutes
300g leftover brisket with sauce
100g sour cream
75ml red wine
1 fresh tomato
150-200g papardelle pasta
In a large saucepan add plenty of salt to rolling boiling water and cook the pasta as per packet instructions.
In a frying pan place the leftover brisket, with as much of the leftover tomato sauce as possible alongside the wine, sour cream and fresh tomato. Heat gently, stirring constantly, and pulling apart the brisket so there are no big chunks, only fine briskety strands. It’s ready when it’s hot!
Once the pasta has cooked, drain, and add to the sauce, stirring well. Finish with grated cheese.
Cherry tomatoes and fresh basil to give it an Italian flavour.
Add fried green and red capsicum to make it more of a Stroganoff.
This needs nothing as an accompaniment, so maybe just have a glass of wine!