Leftover Brisket Pasta
A hearty and flavorful way to turn your brisket leftovers into another delicious recipe - you will only ragu-ret nor making more of this delicious leftover brisket pasta!
Servings: 1
Calories: 430kcal
Ingredients
- 3 oz Beef brisket (Cooked)
- Dried porcini mushrooms
- 1 tsp White pepper
- 1-2 cloves Garlic
- 1 Thai chili (Optional)
- 1 teaspoon Red onion (Minced)
- 1 teaspoon Five Spice (Optional)
- 1 teaspoon Soy sauce
- 1 tablespoon Balsamic vinegar
- Salt, pepper, and paprika (For seasoning)
- 1 sprig Rosemary
- 1 Bay leaf
- 1 serving Fiber Gourmet Pasta
- 1 tablespoon Tomato Paste
Instructions
- Preheat oven to 210 while soaking a cup of dried porcini mushrooms in warm water. Heat brisket for about 15 min in the oven covered in foil to retain moisture.
- Sauté onions and dried Thai chilis and season with white pepper, black pepper, salt, paprika, rosemary, garlic and 5 spice powder (completely optional but I wanted a deeper flavor). Toss in mushrooms but keep porcini stock for later.
- Toss in brisket into the mixture, then add in a tablespoon of tomato paste. Toss in porcini stock, a bit of soy sauce, and balsamic vinegar.
- Mix in Fiber Gourmet linguini and serve.
Nutrition
Calories: 430kcal