Recipe by Chef John
"This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow."
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2 1/2 pounds
beef brisket, cubed
3 1/2 cups
extra-virgin olive oil
finely grated Parmigiano-Reggiano
This is like homemade Chef Boyardee! I found it a bit plain - if you saw the video, definitely spice it up as Chef John suggests. Even following his recommendations, it was still bland. I would also add a generous amount of frozen peas at the end of the cooking time, to help offse the blandness. The meat turned out great. Don't worry about the sauce being too watery - the pasta will suck it all in, and it will actually turn out a bit dry. I'll use less pasta next time.
I tried it in a slow cooker with the brisket whole. It seems a bit watery at first. I'm hoping it will thicken up.
This was really yummy! Super important to note that the actual recipe from Chef John's website calls for *prepared tomato sauce*, as in, the jar stuff...not plain tomato sauce from the can!
This was a very good recipe. Very tasty. The only time consuming part was cutting up the brisket into cubes. I will be making this one again.
Super yummy and really easy to make. It yielded a bit more sauce than I needed but I like extra sauce when I reheat pasta dishes. Great for a group. Makes a large amount.
Made this exactly as the recipe was written. It was okay, but definitely not worth the $14 the brisket cost.
Reminds me of something my mother used to make while we were growing up! I love this dish and usually make it on a Saturday or Sunday when I can cook it for a long period of time!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Braised Beef and Cherry Tomato Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 262
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