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Braised-beef Pappardelle


15 minutes


3 hours and 30 minutes


4 servings

Braised-beef Pappardelle
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700 g (1 1/2 lb) boneless beef blade roast,
5 cm (2 in) thick
115 g (1/4 lb) lardons, blanched
30 mL (2 tbsp) olive oil
1 large onion, diced
2 cloves garlic, chopped
15 mL (1 tbsp) flour
500 mL (2 cups) red wine
500 mL (2 cups) veal stock
2 sprigs fresh thyme
1 bay leaf
225 g (1/2 lb)
cremini mushrooms, cut in half
30 mL (2 tbsp) butter
375 g (3/4 lb) egg pappardelle
45 mL (3 tbsp) fresh basil, snipped
Freshly ground pepper


  1. Preheat the oven to 165°C (325°F).
  2. In a large ovenproof saucepan, brown the beef and lardons in the oil (adding more oil, if necessary) on medium-high.
  3. Remove meat from the saucepan and reserve.
  4. In the same saucepan, soften the onion and garlic.
  5. Sprinkle with the flour, and cook for one minute. Deglaze with the red wine, scraping the bottom of the pan, and let reduce for
  6. about five minutes.
  7. Return the beef and lardons to the pan, and add the veal stock, thyme, bay leaf and pepper.
  8. Cover and continue cooking in the oven for about three hours or until the meat is fork tender.
  9. Remove from the oven and shred the beef with a fork.
  10. In a skillet, sauté the mushrooms in the butter.
  11. Add the shredded beef and the lardons.
  12. Cook the pasta in boiling salted water.
  13. Drain and toss with the meat-mushroom preparation.
  14. Garnish with basil, and serve.

Suggested pairing

Red wine
Italy, 750 ml
Taste tag: Aromatic and robust
Regular price: $31.60
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