Red Wine Braised Beef Brisket with Pappardelle

1 pack Silver Fern Farms Beef Brisket

sea salt and ground pepper

1 tablespoon olive oil

1 large brown onion, thinly sliced

2 teaspoons finely chopped rosemary

2 bay leaves

3 cloves garlic, chopped 2 teaspoons Silver Fern Farms Spice Rub

½ teaspoon fennel seeds 1 teaspoon sea salt 1 cup red wine

2 tablespoons each balsamic vinegar and tomato paste

1 tablespoon brown sugar

1 cup chopped Italian tomatoes

1 cup beef stock TO SERVE 250 grams dried pappardelle pasta, cooked grated parmesan and chopped parsley

Preheat the oven to 140°C.

Cut the Silver Fern Farms Beef Brisket into two pieces and season with salt and pepper. Heat the oil in a large ovenproof saucepan and sear the brisket on both sides. Remove the brisket, set aside. Don’t wash the saucepan.

Add the onion, rosemary, bay leaves, garlic, spice rub, fennel seeds and salt to the saucepan and cook for 5 minutes, adding a splash of water if the pan is too dry.

Increase the heat and add the wine, vinegar, tomato paste and sugar. Bring to the boil and cook until reduced by half, about 10 minutes. Add the tomatoes and stock then place the brisket and any resting juices back into the pan. Bring to the boil then cover the meat with a piece of baking paper and a lid.

Place in the oven and cook for 4 hours, or until very tender. Remove the brisket, transfer to a plate and shred with two forks. Add back to the sauce, discarding the bay leaves.

TO SERVE:

Divide the hot pappardelle between bowls and spoon over the brisket sauce. Top with parmesan and parsley. SERVES 4

A true favourite to cook low and slow, this tender and succulent Beef Brisket will melt in your mouth and has a rich, full and hearty flavour. Each pack contains one 500g piece and a spice rub pack.