Slow-braised beef with creamy mushroom & tomato pappardelle
Directions
- 1Salt the roast 4 hours ahead and bring it to room temperature.
- 2Sear the roast in olive oil on all sides and then remove it.
- 3In the same pot, add butter, shallots, and garlic.
- 4Add Pepsi, Worcestershire, soy, Dijon, honey, tomato paste, broths, and spices to the pot.
- 5Return the roast to the pot and add bay leaves and thyme.
- 6Cover and bake at 325°F for 4 hours.
- 7Sauté mushrooms separately in butter.
- 8Shred the roast and ladle some broth over it.
- 9Bring the remaining broth to a simmer in a large pan.
- 10Add pappardelle and chopped tomatoes to the broth and cook for 7 minutes.
- 11Stir in cream, spinach, parsley, and sautéed mushrooms.
- 12Add half of the shredded beef.
- 13Finish with parmesan and a squeeze of lime.
- 14Serve immediately.
Ingredients
- 2 lb top sirloin beef roast
- Salt
- Olive oil
- 1 full can Diet Pepsi
- 500 ml beef broth
- 100 ml concentrated chicken broth
- 2 shallots, chopped
- 6 cloves garlic, minced
- 3 splashes Worcestershire
- 2 splashes soy sauce
- 1 tbsp Dijon
- 1 tbsp honey
- 1 tbsp tomato paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper
- 4 bay leaves
- Fresh thyme
- 400 g pappardelle
- 1 small pack mushrooms
- 1 pack baby tomatoes, chopped
- 3 cloves garlic
- 1 cup heavy cream
- 1 Handful spinach
- Fresh parsley
- Parmesan
- Lemon squeeze
Equipment
potlarge pan
Tips
- Salt roast 4 hrs ahead to dry brine.
- Bring roast to room temperature before searing.
- Use half of the shredded roast for the pasta, implying the other half can be saved or used for other purposes.
- Finish with parmesan and a squeeze of lime.
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