Beef Brisket with Tagliatelle and Pangrattato

Steps

1. Cook pangrattato Bring a medium pot of salted water to the boil. Heat a second medium dry pot (with a lid) on medium-low heat. Combine breadcrumbs and oil with a pinch of salt in a small bowl. Cook pangrattato in dry pot for 3-4 minutes, stirring often until golden. Transfer to a bowl and set aside (reserving pot).
2. Start pasta sauce Thinly slice leek. Wipe reserved pot clean and return to medium heat with a drizzle of oil. Cook leek, brisket spice and chilli for 2-3 minutes. Remove beef from packet, reserving any packet juices, and cut into 2cm pieces.
3. Add brisket to pot along with any remaining packet juices. Add cherry tomatoes and a pinch of salt and cover pot with a lid. Reduce to mediumlow and cook for about 6 minutes, until beef is tender. While beef cooks, finely chop broccoli and add to beef for final 2 minutes of cooking.
4. Cook tagliatelle When beef has 3 minutes cook time remaining, cook pasta in pot of boiling water for 2-3 minutes until tender. Return to pot with a drizzle of oil to prevent sticking.
5. Finish pasta When beef is tender, pull apart with forks, season mixture and fold through and spinach. Fold through cooked pasta.
6. To serve Spoon pasta into a bowl and crumble over feta. Sprinkle over pangrattato and reserved spinach leaves.