Olive oil, for frying
2kg beef brisket
2 onion, peeled and chopped
2 carrot, peeled and chopped
2 celery sticks peeled and chopped
6 garlic cloves, peeled and roughly crushed
3 bay leaf
500ml red wine
500ml beef stock
1 x 400g tin chopped tomatoes
2 tablespoons of tomato paste
1 tablespoon of dried chilli flakes
1 tablespoon of chopped rosemary
1 tablespoon of chopped thyme
2 tablespoon Dijon mustard
In a heavy-based pan, heat a good splash of olive oil. Season the meat on both sides and brown all over the hot pan. Transfer to a deep baking tray, coat with Dijon mustard and chilli flakes and set aside.
In the same pan, lightly brown the vegetables, then add the garlic, herbs and bay leaves until just softened and starting to brown a little. And add the wine to deglaze the pan. Add tomato paste, tinned tomatoes and beef stock. Cook for 10 minutes then pour over the brisket in the
baking tray, cover with foil and bake at 170◦c for 4 hours.
Once cooked, remove the meat and shred meat with a fork. Place sauce back on the heat to further reduce until a thick gravy sauce consistency.
2 cups of flour (and a little more for dusting)
1 cup of semolina
x6 eggs at room temperature
x4 teaspoons of extra virgin olive oil:
Make the dough. Sift both flours together on a large work surface and make a well in the centre.
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.
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 and elastic, 4 to 5 minutes.
Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight.
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.
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.
Cook the pasta in boiling salted water. Heat sauce, flake in shredded brisket. Drain the pasta and toss gently through the meaty sauce. Place in pasta bowls and sprinkle on a little feta and a pinch of finely chopped parsley.