Bourbon, slow cooked pulled beef brisket spaghetti and rich tomato ragu
#ad You have to try this rich & spicy, slow cooked, tomato and red pepper sauce with a low and slow, pulled beef brisket, all stirred through the NEW incredible @zenb_uk 100% Yellow Pea Spaghetti! This recipe is up there as one of my favourites, beautifully tender meat with a luxurious ragu sauce.
The @zenb_uk new Spaghetti is gluten free, high in both fibre and protein and I think that it performs perfectly and cooks with a bite to pick up the sauce. Try it today and order at https://shor.by/hastexzenb
#zenb #zenbuk #foodrediscovered #yellowpeapasta #yellowpeaspaghetti
Ingredients List
300g x Spaghetti
1 x tbsp olive oil
600g x Beef brisket cut into to chunks
1 x large chopped onion
5 x large fresh chopped tomatoes
1 x small red chilli
2 x large red peppers chopped
Salt & pepper
4 x cloves garlic purée
3 x tsp balsamic vinegar
100ml x bourbon
6 x sun-dried tomatoes
100ml x red wine
500ml x beef stock
1 x 400g tin chopped tomatoes
2 x tsp sea salt
15 x leaves of fresh basil
Parmesan cheese and fresh basil to serve
Steps
Add the oil to a deep pan on a medium high heat, add the onion, fresh chopped tomatoes, peppers and the beef, cook for a few minutes turning the beef, add the chilli, seasoning, garlic, balsamic vinegar, bourbon, sundried tomatoes, red wine, beef stock and chopped tomatoes. Place in a low part of the oven at 180c for 2 hours, stirring every 20mins.
Once the beef is soft, pull the meat out of the sauce and shred with a fork. Add the basil to the sauce and Blitz in the pan and once smooth, re add the pulled beef.
Add the salt to a pan of boiling water and add the ZENB Spaghetti, cook for 5 – 6 mins to retain a nice bite.
Stir the pasta through a generous amount of the beef and sauce, top with parmesan and fresh basil.