Beef Brisket Rigatoni
This copycat recipe was created after a night out with friends to watch dueling piano players singing our favorite tunes.
I had the short rib rigatoni for dinner and it was delicious. I decided to create my own version.
My version turned out fabulous and so easy to make. We substituted the short rib beef from the original version with beef brisket, slow cooked for hours.
After shredding the tender beef, we tossed it with rigatoni and a stew of carrots, celery, Porcini mushrooms and onions. Each plate was topped with freshly grated Parmesan cheese.
I will slow roast a cut of beef brisket when making pot roast for the family because the beef always turns out so tender and this recipe is perfect when you have leftover brisket.
Beef Brisket Rigatoni
- 2 pounds beef brisket
- 1 can of Campbell's French onion soup
- 1 32-ounce carton of beef stock
- Kosher salt and pepper
- 1 pound box of rigatoni
- Freshly grated Parmesan cheese
- 2 carrots, peeled and chopped
- 1 celery rib, chopped
- 1/2 onion, peeled and chopped
- 1 cup dried porcini mushrooms, soaked in room temperature water
- 4 ounces pancetta, chopped
- 2 teaspoons garlic, minced
- 1 cup of red wine
- Fresh thyme sprigs
Preheat the oven to 350 degrees. Place the beef brisket in a 9 by 13 baking pan fat side up. Pour the french onion soup over top the brisket and add half the stock to the pan. Sprinkle kosher salt and pepper over the brisket. Cover the pan with foil and roast the brisket for three hours adding more stock to the pan as needed. Remove the pan from the oven, scoop away the layer of fat from the top of the brisket with a spoon and shred the beef into bite sized pieces. Add the rest of the stock to the pan and return to the oven covered until ready to use.
Soak the dried mushrooms in one cup of room temperature water for a half hour. Make sure you're using brand quality mushrooms to avoid the grit that sometimes is released from the soak. The mushrooms add a meaty flavor to the dish and the soaking liquid will be used in the brisket stew.
In a stockpot on the stove top, saute the pancetta and onions over medium heat. Add the celery and carrots and cook until all the veggies and pancetta is soft and caramelized, about 7 minutes. Add the garlic, thyme leaves from three sprigs, wine, mushrooms and soaking liquid. Next add the brisket and its juices to the pot and simmer for a half hour until the liquid is reduced by half.
Meanwhile, boil the rigatoni according to the package directions until al dente. Drain the pasta and add to the stew just before serving. Mix the pasta and stew well and serve in bowls. Sprinkle with freshly grated Parmesan cheese.
Serves 4. Total time 4.5 hours.