Meat-ghetti and spag-balls: braised shredded brisket with spaghetti-wrapped fried orzo balls
Binging with Babish · ♥ 62.7K likes · 1.9M views · 19 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- duck fat
- olive oil
Saute the mirepoix (125 g each carrot and celery, 100 g onion) in duck fat and a little olive oil until very soft and caramelized.
- 2 whole Italian sausages
Brown two Italian sausages in a separate pan, break into bite-sized pieces and remove, getting out all the bits.
- 1 tbsp red pepper flake
- tomatoes
- chicken stock
- bouquet garni
Add a tablespoon of red pepper flake to the vegetables, return the sausage, add tomatoes, chicken stock and a bouquet garni with basil.
- water
Add water to the searing pan, scrape up the browned bits and add them to the pot; once bubbling, kill the heat.
- orzo
- spaghetti
Cover with a parchment paper lid and braise in a 275 degree oven for about three hours, until the beef resembles spaghetti.
- stock
- cheese
Cook the orzo like risotto, adding stock slowly and stirring constantly, to al dente.
Orzo cooked like risotto
Wrap cheese in orzo to form balls; optionally squeeze them in plastic wrap and chill. Wrap others in spaghetti and press into balls.
- oil
Deep fry at 350; the first ball fell apart, so fry the next inside a tea ball with the heat turned down low until crispy.
- micro basil
Heat a little sauce and meat, twirl the meat into a nest, set a spag ball on top and finish with micro basil.
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