Braised Beef Pappardelle Braised Beef Pappardelle Maggiano's

pepperoncini

seared beef chuck roast

seared beefiness chuck roast

wearisome-braised beef pappardelle

slow-braised beef pappardelle

Slow-Braised Beefiness Pappardelle with Caprine animal Cheese

dull-braised beefiness pappardelle with goat cheese

a serving of slow-braised beef pappardelle garnished with basil

wearisome-braised beef pappardelle

Slow-Braised Beefiness Pappardelle
with Pepperoncini and Goat Cheese

(recipe serving size – 4-6 people)

For the beef:

1 to ane.v lb chuck roast, chopped to 1 inch cubes

2 tb olive oil

ane tb salted butter

i tsp kosher salt

1 tsp cracked blackness pepper

1 tsp dried oregano

Heat a bucket over medium/medium-high heat. Glaze the beefiness in i tb of olive oil and the seasoning. Add 1 tb of olive oil and the butter to the pan and sear beefiness for 2-iii minutes on each side. Remove beef from pan.

For the braise:

i 28 oz can whole peeled tomatoes

1 cup white wine (pinot grigio)

1 cup beef stock

ane medium onion, sliced 1/2 inch

1 1/2 tb pepperoncini, diced

iii cloves garlic, sliced, plus 2 cloves, minced

ane/4 tsp croaky blackness pepper

1/2 cup chopped cilantro

one 1/2 tb chopped basil

2 tsp kosher table salt

i/2 tsp cracked blackness pepper plus one/4 tsp

2 tb lycopersicon esculentum paste

Add together onions to the same pan y'all seared the beef in along with ane/4 tsp cracked black pepper. Melt for five minutes. Add together the peperoncini and 3 cloves of sliced garlic. Sauté for a few seconds. Return beef to the pan and add the vino. Cook for ii-iii minutes until wine reduces past about one-half. Add the tomatoes, beef stock, cilantro, basil, garlic, ane/2 tsp cracked black pepper and the common salt. Place a lid on the pan. Simmer for 3 hours.

Remove lid, raise heat to medium, stir in 2 tb of tomato paste  and 2 cloves of minced garlic and allow simmer with the lid off for x-15 minutes, allowing flavors to concentrate. Break up meat and tomatoes only slightly while simmering, still leaving chunks of both in the sauce.

For the pasta:

1 lb of pappardelle pasta (or any pasta of your option)

1 1/ii tb kosher salt

1 ane/two tb olive oil

Bring a large pot of h2o to eddy. Add the kosher salt and the oil. Drop the pasta into the water. Stir initially to preclude the pasta from sticking. Following the recipe on the box, cook the pasta until al dente.

Reserve 1 cup of the pasta water.

Special note: if you have the fourth dimension and the ways to make your own pasta and want to take this dish to the next level, incorporate my Herb-infused Fresh Pasta Dough recipe. Double the ingredients to ensure there is enough pasta for a larger grouping!

Bringing it all together:

1 loving cup of reserved pasta h2o

8 oz goat cheese

8 fresh basil leaves

i cup of grated pecorino romano cheese (optional)

Drain the cooked pasta and combine information technology with the braised beef sauce. Add 1/2 cup of the reserved pasta and allow the noodles and the sauce simmer together for one-2 minutes. If you lot find that likewise much of the sauce has cooked away, add the entire cup of pasta water when adding the pasta to the sauce.

Tear the basil leaves into pieces with your easily and fold the herb into the pasta. Cascade the pasta and sauce into a large serving dish immediately after the herbs have been added. Prepare pocket-sized chunks of goat cheese on top of the pasta, spacing the chunks evenly across the surface then each person you serve will get at least one dollop. Offering the grated pecorino after serving your guests and enjoy!

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Source: https://marvelousmoblog.com/2015/05/31/slow-braised-beef-pappardelle-with-pepperoncini/

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