Just in time for fall and the NYC Wine and Food Festival: a fall-apart tender, red wine-enhanced brisket ragu (with a mystery spice), Barilla® cellentani (corkscrew) pasta, and a chance to win tickets to the NYC Wine and Food Festival!
Click here for details on the Barilla® “Wine & Food Festival” Sweepstakes. The grand prize includes one night hotel accommodations in NYC and two tickets to attend the Grand Tasting event presented by ShopRite® on 10/18/14. Hurry – entry deadline is 9/27/14.
Back to the brisket ragu – which can be made in a slow cooker or in a Dutch oven. It’s just as good, if not better, the next day or the next. A sprinkle of Italian parsley gives the dish a fresh taste and makes it more food-festival fancy, but if your kids fear the green stuff just top it with a bit more grated parmesan.
Good luck, and buon appetito!
SLOW-COOKER BRISKET RAGU WITH BARILLA PASTA
Makes 8 servings; good for leftovers
Trim most of fat cap from brisket and cut into 2” (approx. ) cubes. Season with 2 teaspoons kosher salt and freshly grated black pepper.
In a large Dutch oven or stove-top-safe slow-cooker pot over medium-high heat, heat 1-2 tablespoons olive oil and add brisket cubes in two batches (to ensure proper browning). Brown 2 sides of the meat before setting aside and repeating with the second batch.
After 2 sides of second batch have been browned, add onion and cook for 2 minutes until onions have softened. Add 2 cloves minced garlic. Transfer mixture and remaining meat cubes to slow-cooker pot (if not in already).
Then add bay leaf (if fresh, give it a twist to release the oils), one whole cinnamon stick (or a small 1/8 teaspoon pinch of ground), and ½ teaspoon oregano.
Add 1 cup Barilla® marinara sauce, 1 can (14.5 oz.) diced tomatoes, and 1 tablespoon sugar. Stir in 1 cup red wine.
Slow-cooker: Cover and cook on low for 8 hours or high for 4 hours.
Dutch oven: Cover and cook in a 325F oven for 2-3 hours, or until meat can be flaked with a fork or wooden spoon.
Add parmesan (or romano) cheese and cooked pasta. Serve with additional parmesan and chopped parsley, if using.
IMPORTANT NOTICE: As a POTLUCK blogger, I received Barilla products for free.
Recipe and photos by Susan Walter of Subee’s Kitchen.