PAPPARDELLE WITH SLOW-COOKED BRISKET
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.
Provided by Donna Hay
Categories HarperCollins Pasta Beef Garlic Red Wine Tomato Dinner
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- 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.
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Sahir Prince
prince_s@hotmail.comOverall, I was disappointed with this recipe. I won't be making it again.
mtemi imu mtemi imu
i.mtemi@gmail.comI found this recipe to be a bit bland.
Steven Innit
i.s36@hotmail.co.ukThe sauce was a little too tangy for my taste.
Kimberly Watts
watts.kimberly86@hotmail.co.ukI'm not sure if I did something wrong, but my brisket turned out a little dry.
Bishnu Bhattarai
bishnu.b15@hotmail.co.ukThis recipe is a bit pricey, but it's worth it for a special occasion.
M Irfan
irfan.m25@hotmail.frI would definitely recommend this recipe to anyone who loves brisket.
Keshar Chand
chandkeshar@hotmail.frThis is one of my favorite recipes from AliceRecipes.com.
Ali Fatiana
fatiana@gmail.comI'm not a great cook, but this recipe was easy to follow and turned out great!
slavica simonovski
slavica_s@yahoo.comI served this dish with a side of roasted vegetables and it was a perfect meal.
Hira Hira noor
h_noor59@yahoo.comThis dish is perfect for a cold winter night.
Hamid King
hamid-king13@hotmail.comI'm not usually a fan of brisket, but this recipe changed my mind. It was so tender and flavorful.
Vikum Suranga
suranga53@aol.comThis recipe is a keeper! I'll definitely be making it again.
Arinanye John
john@hotmail.comI added some extra vegetables to the sauce, like carrots and celery. It turned out great!
Fawwaz Albakri
f.albakri56@hotmail.comI wasn't sure how the brisket and pappardelle would go together, but I was pleasantly surprised! The flavors were really complementary.
Theresa Chanda
theresachanda@gmail.comThis is a great recipe for a special occasion dinner. It's sure to impress your guests!
Hajira Kazembe
kazembe.hajira@gmail.comI love how this dish can be made ahead of time. I usually make the brisket the day before and then just reheat it when I'm ready to serve.
saqib rizvi
saqib-r@gmail.comThis recipe is a bit time-consuming, but it's totally worth it! The brisket takes a few hours to cook, but it's so worth it when you finally get to taste it.
Caryn Gaffney
g_caryn@yahoo.comI've made this dish a few times now and it's always a hit! The brisket is always so tender and juicy, and the pappardelle is the perfect pasta to soak up all that delicious sauce.
Keisha Johnson
k-j@yahoo.comThis pappardelle with slow-cooked brisket recipe was an absolute delight! The brisket was fall-apart tender and the pappardelle cooked perfectly. The combination of flavors was amazing, with the rich, smoky brisket complementing the earthy mushrooms