Simply cook pasta (rotini is my go-to!) until it's just al dente, then drain and drop into a simmering pot of a few cups of the leftover braising liquid to finish cooking and let the liquid reduce down to coat the noodles.
It's truly better than any ragù or Sunday gravy you could dream of. I save all the braising liquid, packed with lil' bits of fallen-apart meat, and use it as the king of pasta sauces. Taste and adjust the seasoning with salt and pepper, then serve.īrisket Pasta: These recipes are delicious, but while everyone is fighting over the meat, I'm just thinking about the sauce. Return the meat to the sauce and heat over medium heat until warmed through. Transfer the brisket to a cutting board and cut it across the grain (perpendicular to the fibers you'll see running through the brisket) into 1/4-inch-thick slices. The next day, skim off and discard any fat, if desired, and discard the herbs. Remove from the oven and let cool completely, then refrigerate overnight. Cook for 3 hours to 3 hours and 30 minutes, until very tender when pierced with a fork. Bring to a simmer, then cover the pot and transfer to the oven. Tie together the thyme sprigs and bay leaves with a small piece of butcher's twine (tying is optional, but makes it much easier to remove the herbs after cooking) and nestle the herb bundle in the pot. Stir in the roasted tomatoes, carrots, and 2 heavy pinches each of salt and pepper, then return the brisket to the pot. Add the wine, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot. Cook, stirring often, until softened and lightly caramelized, 10 to 15 minutes. Reduce the heat to medium, then add the mushrooms, onions, and garlic to the pot. Sear the brisket, turning it as needed, until golden brown, 15 to 20 minutes (see tip, page 159).
In a large Dutch oven, heat the remaining 3 tablespoons olive oil over medium-high heat. Season each side of the brisket with 2 heavy pinches each of salt and pepper.
Remove from the oven and let cool slightly, then carefully mash the tomatoes with the back of a fork or a potato masher. Move the dish to the top rack of the oven, then turn on the broiler and broil for 3 to 4 minutes, until tops of the tomatoes begin to lightly char. Drizzle 1 tablespoon of the olive oil on top. Pour the canned tomatoes and all their liquid into a 9-by-13-inch baking dish and spread them into an even layer.
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