Jamie Oliver Pappardelle Recipe

Jamie Oliver’s pappardelle with amazing slowcooked …

WEBFeb 20, 2017 · Instructions. To make the Pappardelle with Amazing Slow-Cooked Meat on your stovetop, season the meat with salt and pepper. …

1. To make the Pappardelle with Amazing Slow-Cooked Meat on your stovetop, season the meat with salt and pepper. (It can be cut into large 2-inch chunks if it’s beef, venison, or wild boar; left whole if it’s squab (pigeon); or cut into 5 or 6 pieces if it’s rabbit.) Place a Dutch oven or other deep-sided pot over medium-high heat. Add a little olive oil and the meat, being careful not to crowd the pot, and cook until golden brown on all sides. It may be necessary to work in batches; if so, return all the meat to the pot after it’s browned.
2. Add your herbs, onions, garlic, carrot, and celery to the meat in the pot, reduce the heat, and continue to cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Pour in your red wine and simmer just until the liquid has almost completely cooked away but has left you with a fantastic color and fragrance.
3. Add the plum tomatoes and just enough water to cover the meat by about 1/2 inch. Cover to retain as much moisture as possible while cooking.
4. Cook over really low heat at a super gentle simmer for 2 to 3 hours. The exact timing will depend on the tenderness and type of meat. You’ll know that the meat is ready when you can literally tug on it with a fork and the meat easily pulls apart in strands so tender you go wobbly in the knees.

Preview

See Also:

Show details