Pulled Brisket Beefaroni with Pesto Garlic Bread

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  • Brown the beef in batches and set aside. Add the diced onion, carrot, and celery then the garlic and soften.

  • Add tomato paste, allow to darken slightly then top up with stock, crushed plum tomatoes, whole basil leaves, chilli flakes, dried oregano, sugar, salt, pepper, and bay leaves.

  • Return the beef to the pan, and leave it to cook for about 2 hours in a 170 C oven (loosely covered) until tender. Remove the beef from the sauce, and set aside. Blend the sauce using an immersion blender.

  • Top up with extra stock, around 500ml, and add pasta, stirring to make sure the sauce is evenly incorporated. Allow that to fully cook in the sauce, around 10 minutes, on a medium/high heat, stirring occasionally to ensure nothing sticks to the bottom.

  • Add the beef back in, along with cheese and a good splash of milk.

  • For the garlic bread, start by toasting your pine nuts then finely chopping. Mix the grated garlic, garlic powder, pine nuts, basil, chilli flakes, parsley, parmesan, and softened butter.

  • Spread over the baguette slices and bake at 200 C for 10 minutes or until golden.

  • Top the pasta with toasted panko, parmesan, and chopped parsley, and serve with the garlic bread. Enjoy!