pappardelle with slow-cooked brisket
- 1 x quantity slow-cooked beef brisket (see link to recipe in step 1), heated through
- 500g pappardelle+
- ⅔ cup (50g) finely grated pecorino or parmesan
- cracked black pepper
- baby (micro) parsley, to serve
- Prepare the slow-cooked beef brisket recipe.
- Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve. Serves 4–6
Cook’s note:
+ Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Photography: William Meppem
© DONNA HAY GROUP
