NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef brisket

0.75 oz Dry pappardelle pasta

0.5 cup Tomato puree

0.25 cup Beef bone broth

1 tbsp Yellow onion

1 tbsp Carrot

1 tbsp Celery

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the beef brisket with sea salt and black pepper on all sides.

• 2

  Heat the extra virgin olive oil in a heavy-bottomed pot over medium-high heat and sear the brisket until a deep golden crust forms.

• 3

  Remove the meat and add the minced onion, carrot, and celery to the pot, sautéing until the vegetables are soft and fragrant.

• 4

  Stir in the minced garlic and dried oregano, cooking for one minute before deglazing the pot with beef bone broth.

• 5

  Add the tomato puree and return the brisket to the pot, then cover and simmer on low heat until the meat is tender enough to shred.

• 6

  While the meat finishes, cook the dry pappardelle pasta in a large pot of boiling water until al dente, then drain.

• 7

  Shred the brisket using two forks, toss it back into the tomato ragu, and serve over the warm pappardelle ribbons garnished with fresh parsley.