The rain is hitting my windowpanes in a steady, irregular pitter-patter. The leaves on the tree in front of my house are a hodgepodge of yellowed green and deep garnet, and they collect raindrops like the clear glass beads on the necklaces I used to love when I was a kid. Today finally seems like the right day to post this recipe.
When I first wrote the post for Braised Brisket back on August 19, I made this pasta sauce the next day with the leftover brisket. I remember thinking how delicious it was, and also, how completely not right for the middle of August. I’m pretty sure it was in the 90’s, or at least 80’s, and a hot, braised pasta sauce turned out to be an awfully delicious way to work up a sweat. That’s why I held off on sharing this recipe until now. It was all wrong then; today on this rainy fall day, it will be so right.
Inspired by all the leftover brisket sitting in my fridge, I set out to recreate a recipe similar to one I’d had at our favorite restaurant, ClarkLewis. When Andy and I first went there years ago, we sampled one of their pastas, a braised lamb ragu on handmade tagliatelle. That dish won me over and wore me out. I left full and happy, wanting more.
So, being in a “hey, maybe this would work” kind of mood, I set out to recreate as best as I could that same dish with what I had, braised beef. I started by shredding the brisket with two forks into small, tender mouthfuls. Mmmm. Yes please.
Next, I caramelized an onion in olive oil.
To make it nice and saucy, I pureed a can of tomatoes in the food processor and added that, the meat, and about 1 cup or so of the braising liquid to the onions.
I let it simmer on the stove for a half an hour or so, uncovered so as to thicken up a bit. Then I added chopped fresh parsley for color as well as flavor.
I let that simmer for another 10 minutes or so, adjusted the seasonings and tossed with fettucini noodles. (Cooked, please.) I would have loved to use tagliatelle but wasn’t able to find them that day.
This recipe is really meant to be made with the leftover braised brisket from this recipe, but it may work with leftover pot roast or another type of tender meat that shreds easily. You’d have to tinker around with the recipe to approximate the tomato braising liquid from the other recipe, but I’d imagine it would still work somewhat similarly.
This is the perfect dish to eat by a crackling fire. Don’t have a fireplace? You could get away with just a candle on the table, although make it unscented. You don’t want your new spiced apple crumble candle interfering with the aroma of this beautiful fall dish, which is completely delectable on its own.
Happy fall, friends!
Fettucini With Braised Beef
2 cups shredded beef brisket with 1 cup reserved braising liquid
2 tablespoons extra-virgin olive oil
1 large yellow onion, cut in half from root to end then sliced into half moons
1 14-oz can diced tomatoes in juice, pureed in food processor
1/4 cup chopped fresh parsley
Salt and Pepper to taste
1 pound dried fettucini or tagliatelle
Freshly grated Parmesan cheese
Heat olive oil in large saucepan over medium heat. Add onions and cook, stirring occasionally until browned and aromatic. Stir in beef and juice, and tomatoes. Simmer for 30 minutes, then stir in fresh parsley. Add a dash of worcestershire sauce, and a pinch of sugar to balance the acidity in the tomatoes. Season to taste with salt and pepper and allow to continue simmering. Cover with a lid if sauce begins to reduce too quickly, and add more braising liquid if needed.
Bring a large pot of salted water to a boil and cook fettucini according to package directions. Drain.
Toss noodles and sauce together in large bowl. Serve, garnishing with more parsley and freshly grated parmesan cheese.