Cooked - Slow-braised Beef With Creamy Mushroom & Tomato Pappardelle

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-braised Beef With Creamy Mushroom & Tomato Pappardelle

4.0

2 lb top sirloin beef roast

Salt (dry brine 4 hrs ahead)

Olive oil

1 full can Diet Pepsi

500 ml beef broth

100–125 ml concentrated chicken broth

2 shallots, chopped

6 cloves garlic, minced

3–4 splashes Worcestershire

2–3 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

Handful spinach

Fresh parsley

Parmesan

Lemon squeeze

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

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food🍽️Dinner Party

Season🔁Year-round

DifficultyMedium ⏰ 3h

Created 25 weeks ago

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