Meat-Ghetti and Spag-Balls
Ingredients: brisket, carrot, celery, onion, duck fat · 240 min cook time · 850kcal · $25.50
Ingredients
500g brisket, 125g carrot, 125g celery, 100g onion, 30g duck fat, 15ml olive oil, 2links Italian sausage, 1tbsp crushed red pepper flakes, 400g tomatoes, 500ml chicken stock, 200g orzo, 200g spaghetti
Instructions
1. Trim excess fat from the brisket and dry brine it.
2. Saute diced mirepoix (carrot, celery, and onion) in duck fat and a little olive oil until soft and caramelized.
3. Crisp up Italian sausage in a separate pan, then remove and set aside.
4. Sear the brisket in the vegetable pan to get a good fond.
5. Add red pepper flakes, sausage back in, tomatoes, chicken stock, and herbs, then bring to a simmer.
6. Cover with a parchment paper lid and braise in the oven at 275 degrees for about three hours until the beef pulls apart like string cheese.
7. Make orzo risotto-style by slowly adding stock and stirring constantly until cooked.
8. Shred the braised brisket to form the meat-ghetti.
9. Wrap cheese in orzo, encase in spaghetti, place in a tea ball, and deep fry until crispy to create the spag-balls.
10. Serve the spag-ball atop the meat-ghetti and garnish with micro basil.
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