Braised Beef with Tagliatelle and an Apple Cider Reduction
Happy Halloween everyone!! With fall in full swing there’s nothing I love more than brewing a pot of coffee, lighting some candles and making fall comfort food all day long! I made this for Sunday dinner. It takes about 5-6 hours for the beef to slow braise. I loaded it the pasta with crisp McIntosh apples, Tuscan kale, crimini mushrooms and delicata squash. Finishing it with a spiced apple cider reduction it’s the perfect combination.
Braised Beef
Ingredients
- 2 tbsp. olive oil
- 1 lb. beef chuck roast
- 1/2 cup yellow onions, small diced
- 3 garlic cloves, minced
- 1/2 cup carrots, peeled and small diced
- 2 sprigs rosemary
- 5 sprigs thyme
- 5 sage leaves
- 2 bay leaves
- 2 1/2 cups unsalted beef stock (preferably homemade)
- 1 cup apple cider
- salt and pepper
Directions
Pre-heat oven to 250 degrees F.
In a dutch oven over high heat pour in the olive oil. Season the chuck roast with salt and pepper on all sides. Sear both sides of the chuck roast until there is a crust. Remove the beef from the pan and set aside. Sauteè the onions, garlic, carrots in the same beef oil until translucent. Add the apple cider to the vegetables and scrap the bottom so it deglazes the bottom of the pan. Add the beef again and cover with the beef stock. Add the herbs, cover and place in the oven for about 5-6 hours.
Once tender remove from pan and shred it. Then add to the veggies and pasta.
Tagliatelle
Ingredients
- 1 1/2 cup all-purpose flour
- 6 egg yolks
- 1 egg
- 1 1/2 tsp. olive oil
- 1 tbsp. milk
- 1 tsp. salt
Directions
Either on a clean counter top or in a bowl, pour the flour and create a well. In the center of the well add the eggs, olive oil, milk and salt. Then using a fork start whisking the eggs and slowly incorporating the flour into the eggs. Once it gets to thick for the fork use your hands to knead it into a smooth ball. Wrap it and let it rest in the fridge for about 1/2 hour.
Once rested using a rolling-pin roll the dough out to about 1/4 inch thick. Then if you have a pasta machine roll it through the second to last setting so it gets smooth and even. To cut the pasta fold the dough into an accordion and start at one end and cut into 1/4 in strips to create long strands of pasta. Place tagliatelle onto a floured cookie sheet and set aside.
When the beef is ready bring a large pot of water to boil. In batches cook the pasta about 20-30 seconds.
Spiced Apple Cider Reduction
Ingredients
- 2 cups apple cider
- 1 cup beef stock
- 2 cinnamon sticks
- 1 tsp. whole cloves
- 1 1/2 tsp. black peppercorns
- 2 star anise
- 1 tbsp. butter, unsalted
Directions
In a small sauce pan over medium high heat, add everything except the butter and reduce to about half. Strain out the spices and gently stir in the butter.
Fall Veggies
Ingredients
- 1 cup delicata squash, peeled and medium dice
- 3/4 cup crimini mushrooms, sliced
- 1 cup McIntosh apple, medium dice
- 1 cup Tuscan kale, remove stem and rip it up
- 2 tbsp. olive oil
Directions
In a large saute pan heat the oil and add the squash and mushrooms until soft and tender. At the end add the kale and apples just until apples are soft and kale is wilted. Once all the veggies are cooked through add the cooked pasta and toss in the apple cider reduction.
Combine everything together and pour the apple cider reduction over the top.
