Braised Beef Pappardelle Recipe

Slow Braised Beef Ragu with Pappardelle Pasta Sweet …

WebJan 1, 2022 · Deglaze the dutch oven with a cup of beef broth, scraping the bottom with a wooden spoon to incorporate the fond. Pour in the rest of …

Rating: 4.9/5(24)

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Weekend Braised Beef Ragu with Pappardelle Recipe Little Spice …

WebJul 9, 2022 · Instructions. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium …

Rating: 5/5(126)
1. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.
2. STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
3. SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

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Tender Braised Beef Pappardelle with Creamy Burrata

WebNov 13, 2019 · Season the ribs. Season the beef ribs generously on all sides with 1 Tbsp Kosher salt and ½ tsp freshly ground black pepper. …

Rating: 5/5(13)
1. Preheat oven to 350 F. Heat a large dutch oven over high heat for 5 minutes. Meanwhile, season beef ribs on all sides with salt and pepper. When very hot, add canola or vegetable oil to pan.
2. Sear ribs on all sides until golden brown, about 2-3 minutes per side, for a total of 12-15 minutes. If your dutch oven won't comfortably fit all the ribs, sear them in batches. Transfer seared ribs to a plate, then reduce heat to medium-high. At this point you can drain all but 2 Tbsp of fat from the pan if you'd like (but nothing will happen if you don't!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent - about 3 minutes.
3. Add whole tomatoes either by crushing them with your hands directly into the pot or by pouring them in and breaking up with the back of a wooden spoon. Add tomato paste, then stir until dissolved into sauce.
4. Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.

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