Punta di Petto Parmigiana

Ingredients

• 1.5 kg (3.3 lbs) beef brisket 1.5 kg (3.3 lbs) beef brisket
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1 cup (240g) mozzarella cheese, shredded 1 cup (240g) mozzarella cheese, shredded
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• 1/4 cup (30g) almond flour 1/4 cup (30g) almond flour
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 8g (4g sugars)
• Protein: 48g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the beef brisket with salt and pepper on both sides.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium-high heat.
4. 4.
   Sear the beef brisket on all sides until browned. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the minced garlic and chopped onion. Sauté until fragrant and translucent.
6. 6.
   Add the tomato sauce, beef broth, dried oregano, dried basil, and red pepper flakes to the skillet. Stir well to combine.
7. 7.
   Return the beef brisket to the skillet, ensuring it is fully submerged in the sauce.
8. 8.
   Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
9. 9.
   Bake for 3-4 hours, or until the beef is tender and easily shreds with a fork.
10. 10.
    Remove the skillet from the oven and shred the beef using two forks.
11. 11.
    In a small bowl, mix the almond flour with a pinch of salt and pepper.
12. 12.
    Sprinkle the almond flour mixture evenly over the shredded beef.
13. 13.
    Top the beef with shredded mozzarella cheese and grated Parmesan cheese.
14. 14.
    Return the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
15. 15.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the best texture in the almond flour mixture.

Tips & Tricks

• For a spicier kick, add extra red pepper flakes to the tomato sauce.
• If you prefer a crispier cheese topping, broil the dish for a few minutes after baking.
• Serve the Punta di Petto Parmigiana with a side of garlic bread to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Feel free to customize the dish by adding sliced bell peppers or mushrooms to the tomato sauce.

Serving advice

Serve the Punta di Petto Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To present the Punta di Petto Parmigiana, carefully transfer a portion onto a plate, ensuring the layers of beef, sauce, and cheese are visible. Sprinkle some extra grated Parmesan cheese on top for an appetizing finishing touch.