Beef that melts in the mouth, a rich pasta sauce, yummy tagliatelle – this dish is to die for! It is also very easy to prepare. All I had to do was pot roast a brisket with some vegetables and boiling water, leaving me with beef ready to shred and a beautiful stock for the sauce. Then all that was left was the finishing touches to the sauce and cooking the pasta. Horse radish was a brilliant match with the brisket and the onions that had been cooking alongside the beef added a lovely sweetness. When I tasted the sauce it was as if I had added a good drop of quality wine, it was that sweet and rich. But low and behold, no alcohol or vinegar was needed!




Ingredients serves 6-8

  • 1kg Beef brisket joint
  • 1 whole onion (roughly chopped)
  • 3 cloves garlic (slightly crushed)
  • 1 large carrot (roughly chopped)
  • 2 sticks of celery (roughly chopped)
  • 1 bay leaf
  • 3 basil stalks
  • 1 litre boiling water
  • 1 500ml tin of chopped tomatoes
  • 2 tbsp cream of horseradish
  • Tagliatelle (500g pack)
  • Salt and pepper to taste
  • Parmesan and parsley to finish


  1. Season your brisket joint with salt and pepper and sear in a pan on a high heat. Add all the vegetables, the bay leaf and basil stalks to a pot roast tin. Add a rack to the tin and then place your brisket on top (make sure the pot it covered with a lid, or alternatively use a deep trap with your grilling rack and cover with foil.)
  2. Place in a preheated oven at gas mark 2/150°C/300°F. Add enough boiling water to the pot until it’s only covering about a centre metre of the joint. Cook for 4-6 hours until you can pull it apart with a fork.
  3. Take out the beef from the oven and leave to rest for 15 minutes, then shred it up using two forks.
  4. Add the water from the pot to a deep cooking pot/pan. Add a tin of tomatoes, the horse radish and all the vegetables that you have left in the pot roast except the bay leaf.
  5. Bring to the boil and reduce slightly if need be, then turn it down and blitz it altogether with a hand mixer until a smooth consistency. Season well.
  6. Add the brisket to the sauce and leave on a simmer whilst you cook your tagliatelle, following the packaged guidlines.
  7. To serve, add the tagliatelle to a tray, combining well with your beef and tomato sauce.  Shave some parmesan and sprinkle some parsley over the top.
  8. Plate!


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