Beef Brisket Aglio e Olio Pasta
Beef Brisket Aglio e Olio Pasta
Indulge in Restaurant-Quality Flavor at Home! The Ultimate ‘Beef Brisket Aglio e Olio Pasta’ Recipe
Elevate your meal with this incredibly flavorful Beef Brisket Aglio e Olio Pasta, made using leftover brisket from your freezer! This recipe is as simple as it is delicious, promising a meal that rivals your favorite pasta joints. Consider this a fantastic way to enjoy brisket not only in dishes like brisket soybean paste stew but also in this elegant pasta. It’s a hearty and satisfying meal that will surely impress!
Main Ingredients- Spaghetti pasta, 1 serving (approx. 100g)
- Beef brisket (chadolbagi), 120g
- Onion, 1/2 medium
- Garlic, 6 cloves
- Coarse salt, 1 Tbsp (for boiling pasta)
- Olive oil (for boiling pasta and sautéing)
Special Sauce- Soy sauce, 2 Tbsp
- Mirin or cooking sake, 1 Tbsp
- Oyster sauce, 1 Tbsp
- Minced garlic, 1 Tbsp
- Soy sauce, 2 Tbsp
- Mirin or cooking sake, 1 Tbsp
- Oyster sauce, 1 Tbsp
- Minced garlic, 1 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing the special sauce that will give your pasta its rich flavor. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp mirin (or cooking sake), 1 Tbsp oyster sauce, and 1 Tbsp minced garlic. Whisk everything together until well combined and smooth.
Step 2
Thinly slice the onion. For the garlic, you can either lightly crush the cloves with the side of your knife or slice them thinly. Crushing the garlic will release more flavor.
Step 3
Bring a large pot of water to a rolling boil. Add 1 Tbsp coarse salt and 1 Tbsp olive oil to the boiling water. Add 1 serving (about 100g) of spaghetti and cook for 10 minutes, stirring occasionally to prevent sticking. (Refer to the package instructions for precise cooking times.)
Step 4
Once the pasta is cooked al dente, drain it thoroughly in a colander. To prevent the pasta from sticking and to maintain its texture, drizzle 1-2 Tbsp of olive oil over it and toss gently. This will keep the spaghetti perfectly separated and delicious.
Step 5
Heat a generous amount of olive oil in a frying pan over medium-low heat. Add the sliced onions and garlic. Sauté them until fragrant and the onions become translucent and the garlic turns lightly golden brown. This step builds the aromatic base for the dish.
Step 6
Once the onions and garlic are nicely sautéed, increase the heat to high and add the beef brisket. Stir-fry quickly until the brisket is no longer pink and is nicely browned. Be careful not to burn it.
Step 7
To reduce greasiness, carefully blot away any excess oil rendered from the brisket with paper towels. This will result in a cleaner, more refined flavor for your pasta.
Step 8
Return the drained spaghetti to the pan with the brisket and sautéed vegetables. Pour in the prepared special sauce and toss everything together for about 1 minute, allowing the sauce to coat the pasta and ingredients evenly. Your delicious Beef Brisket Aglio e Olio Pasta is now ready to serve!
