Pappardelle with slow-cooked brisket from Basics to Brilliance (page 25) by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • raybun on October 22, 2017

    The ragu is excellent, the brisket just falls apart after 3 hrs in the oven and the sauce is rich and very flavourful. I made my own pappardelle, it had been ages since I made pasta. I'd forgotten that homemade tastes so much better! (photo).

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