Wednesday, April 4, 2012

Braised Beef with Rigatoni

By Paul Briand

When I saw this one on the cooking segment of a recent “Today” show on NBC, I liked what I saw about the low and slow braising of the beef. Oh, and I liked the wine.

The recipe was courtesy of Eric Gabrynowicz, chef at Restaurant North in Armonk, New York.

I substituted a bag of baby spinach for the arugula called for below.

For the braise:
1 pound beef cubes - try to utilize the less expensive cuts suitable for braising, such as short ribs, shanks, cheeks, brisket
8-10 cloves garlic
3 sprigs sage (or from your spice jar if you don’t have fresh)
1/4 cup tomato paste - homemade is best
2 cups red wine
2 tablespoons canola oil
For the pasta:
1 pound of rigatoni or your favorite pasta.
1 bunch arugula
Cheese for grating, such as parmigiano reggiano
Extra virgin olive oil
Chili flakes to taste

1. After setting the oven for 300 degrees, sear the meat it in a heavy-bottom saute pan over medium high heat;
2.  Remove the meat, and saute the garlic and sage;
3. Add the meat back in. Add tomato paste and wine. Bring to a simmer. Cover and braise for 4 to 5 hours at 300 degrees or until tender;
4. Cook rigatoni until al dente;
5. Immediately add the pasta to the braise in the saute pan;
6. Fold in arugula, extra virgin olive oil and chili flakes, and toss until completely coated;
7. Plate and shave cheese on top.

Click here for recipe card.

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