Ingredients
| 1.5kg beef brisket | |
| 75g plain (all-purpose) flour seasoned with salt and freshly ground black pepper | |
| 3 tablespoons mild olive oil | |
| 1 litre beef stock | |
| 500ml red wine | |
| ¼ teaspoon Sichuan peppercorns | |
| 4 cloves | |
| 4 star anise | |
| 4 cardamom pods | |
| 1 cinnamon stick | |
| 1 tablespoon coriander seeds | |
| 4 thick slices fresh ginger, skin on | |
| 1 bay leaf | |
| 3 thyme sprigs | |
| 400g pennoni lisci (a large, smooth-tubed pasta shape) | |
| freshly grated Parmigiano Reggiano, to serve | |
| SPICED SOFRITO | |
| 1 brown onion, diced | |
| 1 carrot, diced | |
| 1 celery stalk with leaves, diced | |
| 4 garlic cloves, chopped | |
| ¼ teaspoon dried chilli flakes | |
| ¼ teaspoon fennel seeds |
Today I tested this recipe for the book again. It reminded me how powerful memories of cooking can be: the effect they have on our emotions, simmering away like our dreams to discover many essential bits of ourselves. Yesterday marked almost 65 years since our arrival at the farm. Cumbrae Farm is long gone now but its voice is suspended in time.
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Instructions
| 1. | Wash the brisket and pat it dry with a paper towel. |
| 2. | Trim off any excess fat and cut the brisket into four pieces. |
| 3. | Roll the beef in the seasoned flour and shake off any excess. |
| 4. | Heat the oil in a large enamelled cast-iron casserole pot over a medium-high heat and sear the brisket on all sides until golden brown. |
| 5. | Turn the heat down to medium, add the spiced sofrito ingredients, nuzzling them in and around the brisket. |
| 6. | Gently cook for about 2 minutes. Remove the pot from the heat, then add the stock, wine and all of the spices and herbs. |
| 7. | Cover the pot and transfer to the oven to cook for 4 hours. (Alternatively, continue to cook it on the stovetop over a low heat for the same amount of time.) |
| 8. | When it is ready, it’s time to shred the brisket. Remove the brisket from the pot and use two forks to shred it apart. |
| 9. | Return the shredded brisket to the pot and keep it warm on the stovetop while you prepare the pasta. |
| 10. | Bring a large saucepan of water to the boil, add salt and cook the pennoni lisci until just before al dente. |
| 11. | Add the pasta to the pot with the brisket and stir. Cover and rest for a few minutes. |
| 12. | To serve, divide between bowls. Don’t forget to offer a big bowl of freshly grated Parmigiano Reggiano for everyone to help themselves. |
This is an edited extract
from Pranzo by Guy
Mirabella (Hardie
Grant Books), RRP
$70. Photography
by Guy Mirabella.