Slow-braised beef with creamy mushroom & tomato pappardelle

240 mins
Serves 1
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Directions

  1. 1Salt the roast 4 hours ahead and bring it to room temperature.
  2. 2Salt the roast 4 hours ahead and bring it to room temperature.
  3. 3Salt the roast 4 hours ahead and bring it to room temperature.
  4. 4Sear the roast in olive oil on all sides and then remove it.
  5. 5Sear the roast in olive oil on all sides and then remove it.
  6. 6Sear the roast in olive oil on all sides and then remove it.
  7. 7In the same pot, add butter, shallots, and garlic.
  8. 8In the same pot, add butter, shallots, and garlic.
  9. 9In the same pot, add butter, shallots, and garlic.
  10. 10Add Pepsi, Worcestershire, soy, Dijon, honey, tomato paste, broths, and spices to the pot.
  11. 11Add Pepsi, Worcestershire, soy, Dijon, honey, tomato paste, broths, and spices to the pot.
  12. 12Add Pepsi, Worcestershire, soy, Dijon, honey, tomato paste, broths, and spices to the pot.
  13. 13Return the roast to the pot and add bay leaves and thyme.
  14. 14Return the roast to the pot and add bay leaves and thyme.
  15. 15Return the roast to the pot and add bay leaves and thyme.
  16. 16Cover and bake at 325°F for 4 hours.
  17. 17Cover and bake at 325°F for 4 hours.
  18. 18Cover and bake at 325°F for 4 hours.
  19. 19Sauté mushrooms separately in butter.
  20. 20Sauté mushrooms separately in butter.
  21. 21Sauté mushrooms separately in butter.
  22. 22Shred the roast and ladle some broth over it.
  23. 23Shred the roast and ladle some broth over it.
  24. 24Shred the roast and ladle some broth over it.
  25. 25Bring the remaining broth to a simmer in a large pan.
  26. 26Bring the remaining broth to a simmer in a large pan.
  27. 27Bring the remaining broth to a simmer in a large pan.
  28. 28Add pappardelle and chopped tomatoes to the broth and cook for 7 minutes.
  29. 29Add pappardelle and chopped tomatoes to the broth and cook for 7 minutes.
  30. 30Add pappardelle and chopped tomatoes to the broth and cook for 7 minutes.
  31. 31Stir in cream, spinach, parsley, and sautéed mushrooms.
  32. 32Stir in cream, spinach, parsley, and sautéed mushrooms.
  33. 33Stir in cream, spinach, parsley, and sautéed mushrooms.
  34. 34Add half of the shredded beef.
  35. 35Add half of the shredded beef.
  36. 36Add half of the shredded beef.
  37. 37Finish with parmesan and a squeeze of lime.
  38. 38Finish with parmesan and a squeeze of lime.
  39. 39Finish with parmesan and a squeeze of lime.
  40. 40Serve immediately.
  41. 41Serve immediately.
  42. 42Serve immediately.

Ingredients

  • 2 lb top sirloin beef roast
  • 2 lb top sirloin beef roast
  • 2 lb top sirloin beef roast
  • Salt
  • Salt
  • Salt
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 full can Diet Pepsi
  • 1 full can Diet Pepsi
  • 1 full can Diet Pepsi
  • 500 ml beef broth
  • 500 ml beef broth
  • 500 ml beef broth
  • 100 ml concentrated chicken broth
  • 100 ml concentrated chicken broth
  • 100 ml concentrated chicken broth
  • 2 shallots, chopped
  • 2 shallots, chopped
  • 2 shallots, chopped
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 3 splashes Worcestershire
  • 3 splashes Worcestershire
  • 3 splashes Worcestershire
  • 2 splashes soy sauce
  • 2 splashes soy sauce
  • 2 splashes soy sauce
  • 1 tbsp Dijon
  • 1 tbsp Dijon
  • 1 tbsp Dijon
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • Salt & pepper
  • Salt & pepper
  • Salt & pepper
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • Fresh thyme
  • Fresh thyme
  • Fresh thyme
  • 400 g pappardelle
  • 400 g pappardelle
  • 400 g pappardelle
  • 1 small pack mushrooms
  • 1 small pack mushrooms
  • 1 small pack mushrooms
  • 1 pack baby tomatoes, chopped
  • 1 pack baby tomatoes, chopped
  • 1 pack baby tomatoes, chopped
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 Handful spinach
  • 1 Handful spinach
  • 1 Handful spinach
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley
  • Parmesan
  • Parmesan
  • Parmesan
  • Lemon squeeze
  • Lemon squeeze
  • 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.