๐๐ฅ Slow Braised Roast Beef Pasta (Pappardelle Style) ๐ฅฉ๐ท๐ฟ
◾️Fall-apart tender roast beef simmered low and slow in a savory herb gravy, tossed with wide ribbons of pappardelle pasta and finished with parmesan and parsley. Deep flavor, rustic vibes, and straight comfort in every forkful. ๐ฏ๐ฎ๐จ
๐ Ingredients:
▶️For the Braised Beef:
◾️2–2½ lbs chuck roast or stew beef, cut into large chunks
◾️2 tbsp olive oil
◾️1 onion, chopped
◾️3 garlic cloves, minced
◾️2–3 carrots, peeled and chopped
◾️2 tbsp tomato paste
◾️1 cup red wine (or beef broth)
◾️2 cups beef broth
◾️1 tsp dried thyme
◾️1 tsp Italian seasoning
◾️Salt & pepper to taste
◾️Optional: 1 bay leaf
▶️For the Pasta:
◾️12 oz pappardelle or tagliatelle (wide pasta)
◾️½ cup reserved pasta water (for sauce magic)
◾️Grated parmesan + fresh chopped parsley for finish
๐ Instructions:
✅️1. Sear the Beef:
◾️Season beef chunks with salt and pepper.
◾️Sear in olive oil in a Dutch oven or deep pot until browned on all sides. Remove and set aside.
✅️2. Build the Flavor:
◾️In the same pot, sautรฉ onions, carrots, and garlic until softened.
◾️Stir in tomato paste and cook for 2 minutes.
◾️Deglaze with wine or broth, scraping up the brown bits.
✅️3. Simmer Low & Slow:
◾️Add beef back to the pot. Pour in remaining broth, add herbs.
◾️Cover and simmer on low for 2½–3 hours until beef is fork-tender. (Or braise in the oven at 325°F.)
✅️4. Shred & Thicken:
◾️Shred the beef in the pot and let it simmer uncovered 10–15 more mins to thicken the sauce. Taste and adjust seasoning.
◾️Boil pappardelle until al dente, then toss directly into the sauce.
◾️Add pasta water as needed to help the sauce coat every ribbon.
◾️ Top with fresh parsley and a snowy sprinkle of parmesan.
๐น️Serve hot with garlic bread or a glass of red wine. It’s rustic, rich, and straight up chef’s kiss perfection. ๐ค

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