Slow-braised beef in a rich, savory broth with creamy mushroom & tomato pappardelle
Slow-braised beef in a rich, savory broth with creamy mushroom & tomato pappardelle
4h
Serves 1
Directions
- 1Salt roast 4 hrs ahead. Bring to room temp.
- 2Sear in olive oil on all sides. Remove.
- 3In same pot add butter, shallots & garlic.
- 4Add Pepsi, Worcestershire, soy, Dijon, honey, tomato paste, broths & spices.
- 5Return roast. Add bay leaves & thyme.
- 6Cover & bake at 325°F for 4 hours.
- 7Sauté mushrooms separately in butter.
- 8Shred roast and ladle some broth over it.
- 9Bring remaining broth to simmer in large pan.
- 10Add pappardelle & tomatoes. Cook 7 mins.
- 11Stir in cream, spinach, parsley & mushrooms.
- 12Add shredded beef (I used half the roast).
- 13Finish with parmesan & a squeeze of lime. Serve 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
- butter
Equipment
potlarge pan
Tips
- Dry brine the roast 4 hours ahead.
- Bring the roast to room temperature before searing.
- Use half of the shredded beef for the pasta.
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