Cook’s notes
Store-bought smoked beef brisket was used here. It turns out we have a neighbor who’s in the smoked meat business and we buy directly from them. We could have enjoyed the meat with bread or rice, as we usually do, but it was one of those days when I wanted to try something new.
I checked the fridge for vegetables, there was a lone eggplant, a couple of bell peppers and a container of beautiful cherry tomatoes. And suddenly, I had this image of a pasta dish with the smell and colors of a summer day.
Note: If you’re in the mood to cook your own beef brisket BBQ but don’t own a smoker, you can tenderize the meat slow cooker and finish cooking it in a regular oven. See my slow cooker beef brisket BBQ recipe.
Linguine with beef brisket BBQ and vegetables
Ingredients
- 2 tablespoons olive oil not extra virgin
- 2 tablespoons butter
- 2 cups cubed beef brisket bbq
- ¼ cup chopped onion
- 1 teaspoon chopped garlic
- 1 cup diced eggplant
- ½ cup diced bell pepper
- 1 cup halved cherry tomatoes
- salt
- pepper
- cooked pasta for three (cook the noodles in generously salted water for best results)
- ¼ lemon
- basil leaves to garnish
- grated Pecorino to garnish
Instructions
- Heat the olive oil and butter in a large pan.
- Add the cubed beef brisket and toss just until heated through.
- Scoop out the beef and set aside.
- In the mixed oil in the pan, saute the onion and garlic until aromatic.
- Add the diced eggplant, sprinkle with a bit if salt and pepper and cook, tossing often, until the eggplant pieces are almost done.
- Throw in the diced bell pepper and cook, tossing, for about a minute.
- Add the cherry tomatoes. Sprinkle in a bit more salt and pepper. Cook, tossing, just until the tomatoes are heated through.
- Add the cooked pasta to the vegetables. Toss well.
- Add the beef to the noodles and vegetables. Toss until heated through.
- Squeeze the lemon directly over the beef brisket BBQ pasta and toss a few more times.
- Taste. Add more salt and pepper, if needed.
- Divide the beef brisket BBQ pasta among three bowls.
- Garnish with torn fresh basil leaves and grated Pecorino.
Arroz amarillo (yellow rice) con achiote
