| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 1 hr |
| Yield: | 2 gallons |
Ingredients
- One 2- to 3-pound brisket, cut into thirds
- 1 boneless pork butt, cut into thirds
- Salt and pepper
- 1/2 cup olive oil
- 1 pound pancetta, diced
- 1 pound hot Italian sausage, diced
- 10 cloves garlic, peeled
- 2 white onions, diced
- 2 tablespoons crushed red pepper flakes
- One #10 can San Marzano tomatoes (about 6 pounds 6 ounces)
- 1/4 cup whole milk
- Serving suggestions: pasta or crusty bread
Instructions
- Start by heating the biggest pot you have over high heat. Sprinkle the brisket and pork butt with generous amounts of salt and pepper.
- Add the oil to the pot, then add the pancetta and sausage, and cook until completely cooked through. Remove these and set aside for later use.
- In the same pot and in several batches, brown the brisket and pork on all sides. Once there is a nice brown sear, remove and set aside.
- In the same pot, saute the garlic, onions and crushed red pepper. Season with salt. Once the onions are soft and sweet, add the can of tomatoes (including all of the juices). Then add all your browned meats back to the pot. Bring to a boil, then reduce the heat to a light simmer and add 1 cup water and the milk. Cook like this until the brisket and pork butt are very tender and falling apart, about 3 hours.
- Remove from the heat. With a couple pairs of tongs (working while the meat is still very warm) shred all the big pieces of brisket and pork butt until they resemble pulled pork. Mix everything very well. Taste, and add salt and pepper as needed. Serve over your favorite pasta, on top of crusty bread or on its own in a big bowl.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 707 |
| Total Fat | 60 g |
| Saturated Fat | 20 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 32 g |
| Cholesterol | 158 mg |
| Sodium | 626 mg |
Reviews
I agree! Excellent sandwich; just have to cut it by like 10; but delicious! OMG!
If you watched the episode just add veal gee. Tough crowd. This was awesome
I made it exactly like recipe. Was psyched looking forward to GREAT sauce. Simmered it for 7 hours. Meat fell apart. Threw it all out after forcing ourselves to have a dish. The PROBLEM?! WAY to much ratio of pork to beef. The recipe did not call for veal. I DON’T do veal anyway as they club the little things in tiny corrals and their momma’s are nearby while they SCREAM. NOPE don’t do veal. That said-the pork flavor just over took and OVERWHELMED the taste of the sauce.
Why leave a review before even trying the recipe? I thought it was wonderful, I did watch the video and yes, there was no veal in the recipe and time was less, however, it did not change the goodness of the recipe at all for me. Nice. I simmered until tender then removed all of the meats and set aside. I did refrigerate the Sauce before using to skim off some of the extra fat and then used an imersion blender on the sauce and then mixed it with the shredded and diced meats first for sandwiches and then for a pasta sauce. I then reheated the meats as I used them in each recipe. This made 4 sandwiches and a ton of Rigatoni Pasta! I froze another bag of sauce with some of the meat for a later time. I will never be in Florida, but I will always now think of you for your lovely recipe! The only real time spent on this was about an hour, the rest was cooking time.
What happened to the veal and the 7 hours of cooking? the recipe doesn’t quite match the written recipe.