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Slow-cooked brisket with silken hankies

Serves 6

Preparation 30 minutes

cooking time 3-4 hours

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz
Food Preparation Maddy Jeffreys and Breesa Swann


2 tbsp extra virgin olive oil
1.5kg beef brisket, trimmed and halved
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 cup red wine
2 cups beef stock
2 cups water
3 cups tomato puree
6 bay leaves
sea salt and cracked black pepper
1 basic pasta dough
½ cup parmesan, finely grated

béchamel sauce
100g unsalted butter
4 tbsp plain flour
1.2 litres milk
sea salt and cracked black pepper

to serve: rocket salad and parmesan


1 Preheat oven to 180°C. For the béchamel, melt the butter in a heavy-based saucepan over low-medium heat. Add flour and cook, stirring for 1-2 minutes. Remove the pan from heat and add milk all at once, whisking constantly to avoid any lumps. Return the pan to the heat and keep whisking, until the sauce boils and thickens (about 10 minutes). Remove from the heat and season with salt and pepper.‍‍‍

2 Heat oil in a large ovenproof heavy-based saucepan over medium heat. Add beef and cook for 4-5 minutes each side or until browned. Remove from the pan and set aside. Add onion and garlic to the pan and cook for 4-5 minutes or until softened. Add wine, stock, water, tomato puree, bay leaves, salt and pepper and stir to combine. Return beef to the pan, with juices, and bring to a simmer.

3 Cover with a lid, transfer to the oven and cook, turning occasionally for 3 hours or until tender. Shred the meat and return beef to the sauce and stir to combine.

4Roll pasta out to number seven on your pasta machine. Then cut into large triangles. Bring a large pot of salted water to the boil and cook pasta in batches for 1 minute. Refresh under cold running water.

5Lightly oil an ovenproof dish and layer with pasta, spoon over the brisket and repeat. Top with béchamel and parmesan.

6Bake for 40 minutes or until golden and crisp. Serve with rocket and parmesan.

Wine Match

2017 Timo Mayer Nebbiolo, Yarra Valley, A$57

Nebbiolo's rose petal perfumes belie the variety’s innate structure and underlying power. Mayer adds another layer of complexity with whole-bunch fermentation and extended skin contact. The tender brisket with its stringy texture sits nicely with the Nebbiolo’s fine, pumice-like tannins.