Slow-Braised Beef with Pappardelle & Rainbow Chard
A whole piece of beef braised slowly until tender, sliced and laid over buttery pappardelle with garlicky rainbow chard and a spoon of the braising juices.
3 hrs 45 mins
Getting Somewhere
Serves 4
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Nutrition per serving
720
Calories
48g
Protein
62g
Carbs
28g
Fat
Ingredients
- 1–1.2kg beef chuck or short rib in one piece
- 2 tablespoons oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 sprigs rosemary
- 250ml red wine
- 400ml beef stock
- Salt and black pepper
- 400g pappardelle
- 1 bunch rainbow chard, stems sliced, leaves chopped
- 2 garlic cloves, sliced
- 2 tablespoons olive oil
- 30g butter
- Grated parmesan
How to make it
1. Sear Heat the oven to 160°C (325°F). Season the beef well and brown it all over in the oil in a casserole over high heat. Lift out.
2. Braise Soften the onion in the same pot for 5 minutes, add the garlic and rosemary, then the wine. Bubble for 2 minutes, add the stock, return the beef, cover and braise in the oven for 3 hours until very tender.
3. Reduce Lift out the beef and rest it. Skim the fat and simmer the juices on the hob until reduced and glossy.
4. Chard Cook the sliced garlic in the oil for a minute, add the chard stems for 3 minutes, then the leaves for 2 minutes until wilted. Season.
5. Pasta Cook the pappardelle in salted water, drain and toss with the butter and a handful of parmesan.
6. Plate Pasta, then chard, then thick slices of beef on top, with the reduced juices spooned over.
Good to know
- The beef can be braised a day ahead and gently reheated in its juices
Cooking ability level
Photos
