I found this recipe in "Catalan Food" by Daniel Olivella and while this dish may take a long minute to prepare, it's well worth it. It's comfort food, it's adventurous, its just what you need to spice up your Taco Tuesday routine. It's also a crowd pleaser - easy dish to make ahead for a large party, like Cinco de Mayo!
Slow cooked Brisket and mushroom filling stuffed in a pasta shell and smothered in Béchamel sauce. Just delicious.
1/3 C Chilean Arbequina EVOO
1 medium yellow onion, finely chopped
1 small green pepper, finely chopped
1 can 15oz tomato sauce
salt to taste
1 TBS kosher salt
1 tsp freshly ground pepper
1 TBS found cumin
2 tsp mild chili powder
2 tsp light brown sugar
1 tsp granulated sugar
2 tsp smoked sweet paprika
beef brisket - approximately 4 lbs
1 TBS Garlic Infused Olive Oil
8oz mushrooms - your favorite mix
2 TBS chopped fresh parsley
1 batch Sofregit
4 TBS (1/2 stick) salted butter
1 small yellow onion, finely chopped
1/4 C all purpose flour
2 C whole milk
1/2 tsp freshly grated nutmeg
salt to taste
18 Canelones pasta sheets, lasagna sheets can be substituted if cannons are not available.
4+ oz Manchego cheese, freshly grated
Brisket & Mushroom filling
In a medium sauce pan, heat the oil over medium high heat. Then add the onion and salt and reduce heat to low. Cook the onion until it is translucent, about 10 minutes, stirring often. Add the red pepper and cook for another 10 minutes or until the pepper is tender. Add the tomato sauce, bring the temperature back cup temporarily to bring the mixture to a boil. Once bubbling, bring the heat back down to low and let simmer, stirring often, until the mixture is a thick, chunky texture. Can be made the day before.
Make the brisket
In a small bowl, combine salt, pepper, cumin, chili powder, sugars and smoked paprika. Rub the spice mixture all over the brisket. place in an airtight container and let marinate for at least 5 hours or overnight.
Oven - preheat to 300º F. Heat a large oven safe skillet over high heat. Sear the brisket on all sides - a few minutes per side. Cover the skillet tightly in a double layer of foil and roast until it falls apart when pierced by a fork, about 6 hours.
Instant pot - Set Instant pot to Sauté. When hot sear brisket on each side for a few minutes per side. Add 1 C beef broth or Guiness beer. Set to pressure cook for 1 hour and 15 minutes. Let steam release naturally for about 30 minutes. Meat should fall apart when pierced by a fork. The liquid can be discarded.
While the meat is cooling down, make the mushrooms. Heat a large, non-stick skillet to med high heat. Add Garlic EVOO, mushrooms, and parsley. Salt lightly. Cook the mushrooms abut 10 minutes - about until they're soft.
Make the filling
Transfer shredded brisket, mushrooms, and sofregit to a blender. Pulse until well combined but not a puree. It should still have small chunks. This mixture can be stored for up to two days in advance.
Heat a medium saucepan over medium heat, melt the butter. When the butter is starting to foam, add the onion. Cook slowly until the onion is soft and translucent. Sift the flour into the mixture while stirring and cook for about another 5 minutes. Add the milk and let simmer, stirring constantly to the milk doesn't scorch. Let thicken - about 5-8 minutes. Stir in the nutmeg and salt.
Preheat the oven to 400ºF. Lightly oil a 9x13-inch baking dish. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 6-8 minutes. Drain pasta sheets and lay out flat on a clean surface like a cookie sheet. If using lasagna noodles - cut in half.
Spoon about 1/4 meat mixture on the short end of the noodle sheet. Roll it up and place in oiled baking dish. Continue until meat mixture is used up. Pour béchamel sauce evenly over the pasta rolls. Sprinkle the Manchego cheese on top. Bake until browned and bubbly, about 20-25 minutes. Let cool slightly before serving.
Excellent paired with a Tempranillo, Tempranillo blend, or a GSM.