Italian-style pot roast brisket with pappardelle & gremolata

Name: Italian-style pot roast brisket with pappardelle & gremolata
Prep time: 20 min
Total time: 4 h 20 min
Yield: 4
Ingredients: 750 g pack Essential British Beef Rolled Brisket; 2 tbsp olive oil; 77 g pack Cooks’ Ingredients Smoked Diced Pancetta; 1 large onion, chopped; 1 carrot, chopped; 2 sticks celery, chopped; 2 clove/s garlic; 1 tsp fennel seeds; 150 ml Italian dry white wine; 250 ml beef stock; 400 g cans chopped tomatoes; 4 sprig/s fresh rosemary; 2 tbsp tomato purée; 1 tsp caster sugar; 300 g No.1 Egg Pappardelle

This flavoursome pot roast – ideal for Mother's Day – takes a while to cook until meltingly tender, but needs little attention once tucked into the oven. It’s perfect to make the day before, then gently reheat. It serves four generously, but any leftover brisket will freeze well.

4 out of 5 stars(5) Rate this recipe

Serves4 (with leftover brisket)
CourseMain meal
Prepare20 mins
Cook4 hrs
Total time4 hrs 20 mins

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Ingredients

750g pack Essential British Beef Rolled Brisket
2 tbsp olive oil
77g pack Cooks’ Ingredients Smoked Diced Pancetta
1 large onion, chopped
1 carrot, chopped
2 sticks celery, chopped
2 clove/s garlic
1 tsp fennel seeds
150ml Italian dry white wine
250ml beef stock
2 x 400g cans chopped tomatoes
4 sprig/s fresh rosemary
2 tbsp tomato purée
1 tsp caster sugar
300g No.1 Egg Pappardelle

For the gremolata

1 small clove garlic
25g pack flat leaf parsley, leaves picked
1 small unwaxed lemon, zest

Method

Unroll the brisket, then season. Heat the olive oil in a large flameproof casserole. Add the beef and brown over a fairly high heat, turning every 2-3 minutes. Set aside on a plate.
Add the pancetta and onion and cook for 5 minutes over a medium heat. Add the carrot, celery, garlic and fennel seed. Cook for 5 minutes more until starting to soften and turn golden.
Preheat the oven to 170°C, gas mark 3. Pour in the wine, let it bubble for 2 minutes, then return the brisket to the casserole. Add the stock, chopped tomatoes, rosemary, tomato purée and sugar, then bring to a simmer.
Cover with a tight-fitting lid and cook in the oven for 3 hours-3 hours 30 minutes, turning once or twice, until the brisket is tender.
Meanwhile, to make the gremolata, chop the garlic with a large knife. Place the parsley leaves on top of the garlic and continue to chop both. Grate over the lemon zest and chop again until well blended. Transfer to a small bowl.
Lift the meat onto a board and shred using 2 forks. Discard any excess fat. Stir the meat back into the sauce and check the seasoning. Cover and keep warm on the hob.
Cook the pasta according to pack instructions, then drain well and return to the pan. Ladle over some brisket and sauce and mix together. Divide between bowls, top with more brisket and sauce, then sprinkle over the gremolata.

Cook’s tip

The gremolata can be whizzed up in a small food processor rather than chopped by hand. It is traditionally served as a sprinkle but if you prefer to drizzle, add a little olive oil and lemon juice to the mixture.