{"id":62016,"date":"2021-11-23T11:13:01","date_gmt":"2021-11-23T16:13:01","guid":{"rendered":"https:\/\/www.oeno.ca\/non-classifiee\/pappardelles-au-boeuf-braise\/"},"modified":"2023-11-28T11:55:36","modified_gmt":"2023-11-28T16:55:36","slug":"pappardelles-au-boeuf-braise","status":"publish","type":"post","link":"https:\/\/www.oeno.ca\/en\/accords-mets-et-vins-en\/pappardelles-au-boeuf-braise\/","title":{"rendered":"BRAISED BEEF PAPPARDELLE"},"content":{"rendered":"

Recipe by : Le Fit Cook<\/a><\/strong><\/span>
\nWine pairing : Luigi Righetti Amarone Valpolicella Classico<\/u><\/b><\/a>
\nOutput : 4 portions
\nPreparation time : 35 min
\nCooking time : 3 h 10 min<\/p>\n

Ingredients<\/h2>\n

Beef<\/h4>\n
    \n
  • 800 g chuck roast, cut into large pieces<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) garlic powder<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) onion powder<\/span>\u00a0<\/span><\/li>\n
  • 1 tbsp (15 ml) dried herbs of your choice<\/span>\u00a0<\/span><\/li>\n
  • 2 tsp (10 ml) dried chili flakes<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Sauce<\/h4>\n
      \n
    • \u00bd leek (or 1 yellow onion), chopped<\/span>\u00a0<\/span><\/li>\n
    • 3 Nantes carrots, chopped<\/span>\u00a0<\/span><\/li>\n
    • 2 stalks celery, chopped<\/span>\u00a0<\/span><\/li>\n
    • 4 garlic cloves, peeled only<\/span>\u00a0<\/span><\/li>\n
    • 8 tomatoes, chopped<\/span>\u00a0<\/span><\/li>\n
    • \u00bc cup (60 ml) tomato paste<\/span>\u00a0<\/span><\/li>\n
    • 2 tbsp (30 ml) balsamic vinegar<\/span>\u00a0<\/span><\/li>\n
    • 2 cups (500 ml) water<\/span>\u00a0<\/span><\/li>\n
    • 3 bay leaves<\/span>\u00a0<\/span><\/li>\n
    • 8 sprigs thyme<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      \"Luigi<\/p>\n

      Steps<\/h2>\n
        \n
      1. Place all the beef ingredients on a plate. Add a drizzle of oil and season with salt and pepper. Coat beef pieces well with spices.<\/span>\u00a0<\/span><\/li>\n
      2. In a pot over high heat, sear beef pieces for 2 minutes on each side. Remove beef from pot. Set aside.<\/span>\u00a0<\/span><\/li>\n
      3. In the same pot, turn heat to medium and drizzle with oil. Add leeks, carrots, celery and garlic. Season with salt and pepper and cook for 5 minutes, stirring regularly.<\/span>\u00a0<\/span><\/li>\n
      4. Add the tomatoes to the pot and cook for a further 3 minutes.<\/span>\u00a0<\/span><\/li>\n
      5. Add all remaining sauce ingredients and return beef pieces to pot. Bring to a boil, cover, turn heat to low and simmer for 3 hours, making sure to maintain a low boil.<\/span>\u00a0<\/span><\/li>\n
      6. Remove the pieces of meat from the pot and shred with two forks. Remove thyme and bay leaf sprigs.<\/span>\u00a0<\/span><\/li>\n
      7. Using a potato masher, mash the vegetables in the pot. Return the shredded beef to the pot and mix well to make an Italian-style braised beef sauce.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

        Tip<\/h2>\n

        For the presentation of this dish, I chose to make pappardelle! I cut large ribbons from fresh pasta <\/span>lasagne<\/span> sheets (available in the deli department at the supermarket). The result was elegant and original, for a <\/span>twist on an Italian classic. Ah, also, grated Parmesan and fresh basil are optional toppings, but highly recommended!<\/span><\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Recipe by : Le Fit Cook Wine pairing : Luigi Righetti Amarone Valpolicella Classico Output : 4 portions Preparation time : 35 min Cooking time : 3 h 10 min Ingredients Beef 800 g chuck roast, cut into large pieces\u00a0 1 tbsp (15 ml) garlic powder\u00a0 1 tbsp (15 ml) onion powder\u00a0 1 tbsp (15 […]<\/p>\n","protected":false},"author":2,"featured_media":59483,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":1,"footnotes":""},"categories":[131],"tags":[132],"class_list":["post-62016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accords-mets-et-vins-en","tag-vin-rouge-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/comments?post=62016"}],"version-history":[{"count":0,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62016\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media\/59483"}],"wp:attachment":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media?parent=62016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/categories?post=62016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/tags?post=62016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}