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Orecchiette pasta with a brisket and broccolini

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    Orecchiette pasta with a brisket and broccolini

    Had some leftover brisket flat so decided to make a nice one-dish meal of it - orecchiette pasta with a spicy sauce of brisket and broccolini. Recipe follows:

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    1 large bunch of broccolini, thickest parts of stems trimmed and cut into 1" pieces
    3 Tbl salt

    6 Tbl olive oil
    3 cloves of garlic, peeled and crushed
    1/2 - 1 lb of cooked brisket, diced into 1/2 inch cubes
    1/2 cup dry red wine
    1 tsp red pepper flakes
    1/2 cup beef broth

    1 lb orecchiette pasta
    1/4 cup grated pecorino Romano cheese

    Bring about 5 quarts of water to a boil, and add salt. Add the broccolini and cook until just tender. Scoop out the cooked broccolini and set aside. Save the water to cook the pasta.

    Heat the oil in a large saute pan over medium heat. Add the crushed garlic cloves and brown. Remove and discard the garlic. Add the diced brisket and cook until slightly browned, about five minutes. Turn heat to high and add the red wine. Bring to a boil and cook off the alcohol in the wine, about 3-4 minutes. Stir frequently to keep the meat from sticking. Then add the broccolini, red pepper flakes and beef broth. Mix well, cooking for a couple minutes more.

    While the sauce cooks, bring the water in which you cooked the vegetables back to a rolling boil. Add the pasta and cook until just al dente.

    Transfer the cooked pasta to the pan with the sauce using a spider or small colander. If the pasta is too dry, add 1/2 cup of the pasta cooking water. Mix in the grated cheese, stir and serve immediately in heated bowls. Top with additional grated cheese to taste.

    This is a very versatile recipe. You can substitute many different meats for the brisket, including sausage. This also works nicely with broccoli, broccoli rabe or even cauliflower.

    Nice! I've done something similar with leftover lamb.


      That does look good.



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