Bourbon, slow cooked pulled beef brisket Spaghetti and rich tomato ragu
PREP TIME 20 minutes
COOK TIME 2.5 hours
TOTAL TIME 3 hours
FEATURED IN RECIPE
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 100% Yellow Pea Spaghetti!
This recipe is up there as one of our favourites, beautifully tender meat with a luxurious ragu sauce.
- 1 Pack ZENB Spaghetti
- 1tbsp olive oil
- 600g Beef brisket cut into to chunks
- 1 large chopped onion
- 5 large fresh chopped tomatoes
- 1 small red chilli
- 2 large red peppers chopped
- Salt & pepper
- 4 cloves garlic purée
- 3tsp balsamic vinegar
- 100ml bourbon
- 6 sun-dried tomatoes
- 100ml red wine
- 500ml beef stock
- 1 400g tin chopped tomatoes
- 2tsp sea salt
- 15 leaves of fresh basil
- Parmesan cheese and fresh basil to serve
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.2.
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.3.
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.4.
Add the salt to a pan of boiling water and add the ZENB Spaghetti, cook for 5 – 6 mins to retain a nice bite.5.
Stir the pasta through a generous amount of the beef and sauce, top with parmesan and fresh basil.
Try doubling up on the ingredients for this one and cooking extra for the freezer and saving on oven time.