HomeCooks Kitchen

Pasta shells with a creamy brisket ragu sauce ❤️

•Brown and drain ground brisket- it has enough fat that you likely won’t need oil! You can use another cut of meat but I really loved the richness of brisket in this recipe.
•Add onion, shallots & garlic, sauté until translucent - adding extra virgin olive oil as needed
•Add tomato paste & cook until color darkens to a deep red, caramelizing it & making it sweet
•Deglaze pan with red w**e, mixing well, allow w**e to reduce
•Add crushed tomatoes, salt, pepper & a Parmesan rind
•Cover & simmer on low for as long as you wish (at least 30 minutes)
•Remove rind & add fresh basil, heavy cream, butter, freshly cracked black pepper and grated parmesan
•Toss with cooked pasta and some pasta water, adjust to taste and garnish bowls with more fresh basil, parmesan & black pepper! Enjoy!❤️

Tonkotsu ramen with gochujang glazed chicken, eggs, green onions & toasted sesame seeds ❤️

Have you ever tried tonkotsu broth?

Wisconsin B**r Brats!

In a large pot, bring to a simmer beef broth and b**r of your choice- I love yeungling! Slice 1-2 large onions and add into the broth, and stir in garlic & onion powder, salt and black pepper. Add your brats, cover and simmer on low for about an hour.

Remove from heat, strain out the b**r simmered onions, and grill the brats! Once you have a beautiful char, top with the cooked onions, mustard and ketchup. You can keep the grilled brats in a shallow pan with your reserved broth for extra flavor. Enjoy!

Ps. I love to freeze the leftover broth and use it in Irish beef stew. There is so much flavor in it! ❤️