Pappardelle Al Ragù

Posted by on Feb 20, 2015 in Recipes | No Comments
Pappardelle Al Ragù

Pappardelle Al Ragù

 

Preparation: 30 minutes
Cooking: 2 hours
Ready in: 2 ½ hours
Variations: Substitute brisket with boneless beef shin or beef chuck roast
Servings: 4 to 6
Tips: If you can’t find pappardelle pasta you can substitute it with fettuccini or cook lasagne sheets and cut them to size. If you have a pasta machine, homemade pappardelle would be best!

 

INGREDIENTS
1kg brisket in pieces
1/2 cup all-purpose flour, for dusting
Olive oil
1 onion, sliced
4 garlic cloves, crushed
1/2 cup water, to deglaze
2 cups beef stock
1 400g tinned cherry tomatoes
2 Tbsp tomato paste
1 Tbsp sugar
2 bay leaves
Salt and freshly ground black pepper
500g pappardelle pasta
1 punnet fresh basil leaves, for garnish
Grated parmesan, to serve

 

METHOD
1. Pre-heat the oven to 150°C/300°F.

2. Spread the flour on a plate and coat each piece of brisket in flour, shaking off the excess.

3. Heat a few tablespoons of olive oil in a large oven safe pot over a medium-high heat. Working in batches, add one piece of brisket at a time and fry until browned on both sides. Remove the beef and set aside.

4. Lower the heat (add more olive oil if necessary), add the onions and garlic to the pot and gently fry until soft and translucent. Be careful to not burn the garlic, it will turn bitter.

5. Increase to a high heat and add the water, scraping the bottom of the pot to remove all the flavourful bits that have stuck to it.

6. Add the remaining ingredients, stir to combine and bring to the boil.

7. Return the beef to the pot making sure it is submerged in the sauce and cover with a tight-fitting lid. Transfer it to the oven and cook for 2 hours.

8. In the last 15 minutes of the beef’s cooking time, add the pasta to a large saucepan of salted boiling water and cook according to the packet instructions or until al dente. Drain and set aside for serving.

9. Remove the brisket pieces from the pot and using two forks, pull the beef apart to create the shredded ragù texture. Remove any bones. Return the beef to the sauce and season with salt and pepper to taste.

10. Spoon the melt in your mouth ragù over the pasta and generously garnish each serving with parmesan cheese and fresh basil leaves.

 

Recipe developed and styled for Karan Beef’s Beef Easy app. Go to recipe.

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Photographed by James Strack.

Food stylist Johannesburg, South Africa.

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