I love slow roasted brisket but if I’m honest I get most excited about the dishes I can make with the leftovers. All the flavour that got soaked up during the slow roast is transferred to this deeply comforting, one fork meal. Layering the cheese sauce and pasta ensures you get a perfect balance of cheese, meat and pasta in each bite then the crunchy bit on top that is everyone’s favourite. The leftovers can be frozen in tin containers then whacked in the oven for a night of pasta happiness without any cooking.
Serves 4 Adults & 2 Kids
500g cooked beef brisket
30g tomato puree
2 tbsp roasted garlic
400g whole tomatoes
500g dried penne
20g plain flour
250g grated mozzarella
salt and pepper
- Melt the butter in a small pan over a medium high heat. Add the flour and whisk for a minute then gradually add the milk and keep whisking until all the milk is added and the sauce is smooth. Turn the heat down to medium and add the cheese then stir until it’s completely melted then keep the sauce on a low heat.
- Cook the pasta in a large pot of boiling, salted water. Roughly chop the beef and garlic then add to a large skillet on a medium high heat and grind over with salt and pepper.
- Add the whole tomatoes, passata, tomato puree and stir, breaking up for the whole tomatoes. Grind over again with salt and pepper and cook on a medium heat.
- Pre-heat the oven to 195°C (175°C Fan). Once the pasta is cooked, drain and immediately add to the pan then stir to combine with the sauce. In a large oven-proof dish layer the pasta and cheese sauce. Pop the dish into the oven for 25 minutes then scatter with chopped parsley.