Braised Beef with Pappardelle

This is such a comforting dish when it’s cold outside. The beef is slow roasted with a bunch of herbs and vegetables and then gently pulled apart and tossed with a little au jus and pappardelle. It makes the whole house just smell so delicious. There will be left over beef but it’s perfect for french dip sandwiches or to use in soups. It will keep up for 3-4 days in the fridge, in an air tight container.

Ingredients

• 2 tbsp. olive oil
• 1 3-4 lb beef chuck roast
• 1/2 cup yellow onion, small dice
• 1 cup carrots, peeled and medium dice
• 1 cup parsnip, peeled and medium dice
• 1/2 cup mushrooms, sliced
• 3 garlic cloves, peeled and minced
• 1 cup red wine
• 3 cups unsalted beef stock
• three sprigs thyme
• 2 sprigs of rosemary
• 2 bay leaves
• salt and black pepper
• 3 tbsp. butter
• chopped parsley to garnish

Directions

Preheat the oven to 250 degrees.

In a large dutch oven, heat pan to medium high heat. Pour in the olive oil, and pat the beef roast dry using a paper towel. Generously season all sides with salt and pepper. Sear in the hot pan for about 3-4 minutes on each side to create that crust. Remove from the pan and set aside.

Add all the vegetables and garlic. Season with salt and pepper, and cook for about 6-7 minutes just until they start to get soft. Pour in the wine and scrap the bottom of the pan to deglaze the pan. Add the beef back into the pan along with the herbs and beef stock, cover and place in the oven. Cook for about 5-6 hours. Just until you can take a fork to it and it will easily pull apart. While that is cooking, time to make the pappardelle!

Pappardelle

Ingredients

• 6 egg yolks
• 1 egg
• 1 1/4 cup all-purpose flour (may need more for dusting)
• 1 tsp. olive oil
• 1 pinch salt

Directions

In a large bowl, add the flour and make a well in the center. Add the eggs, olive oil and salt. Using a fork, gently start whisking from the center the eggs and little by little incorporate the flour until it’s a shaggy dough. Then using your hands to start kneading the dough together so it forms a smooth ball. Cover in saran wrap and let rest for 10-15 minutes.

Roll out the dough on a floured surface and, either with a rolling pin or pasta machine, roll to about 1/8 inch thick. Fold the dough in half lengthwise and keep folding in half until it’s all rolled up. Then, starting at one end, cut into 1 strips. Unfold and place on a floured baking sheet until you’ve cut it all and are ready to cook the pasta.

Bring a large pot of salted water to a soft boil. Gently place the pasta into the water and cook for about 15-20 seconds.

Heat a separate saute pan up with about 1 cup of the beef jus. Let that reduce to about half, and then gently whisk in the butter until it becomes silky and glossy sauce. Add the pasta into the sauce along with some of the shredded beef and vegetables. Gently mix together until everything is combined and serve immediately, garnish with a little chopped parsley.