Slow-braised beef in a rich, savory broth with creamy mushroom & tomato pappardelle

240 mins
Serves 1
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Directions

  1. 1Salt roast 4 hrs ahead. Bring to room temp.
  2. 2Sear in olive oil on all sides. Remove.
  3. 3In same pot add butter, shallots & garlic.
  4. 4Add Pepsi, Worcestershire, soy, Dijon, honey, tomato paste, broths & spices.
  5. 5Return roast. Add bay leaves & thyme.
  6. 6Cover & bake at 325°F for 4 hours.
  7. 7Sauté mushrooms separately in butter.
  8. 8Shred roast and ladle some broth over it.
  9. 9Bring remaining broth to simmer in large pan.
  10. 10Add pappardelle & tomatoes. Cook 7 mins.
  11. 11Stir in cream, spinach, parsley & mushrooms.
  12. 12Add shredded beef (I used half the roast).
  13. 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.