Braised Beef with Pappardelle and Blue Cheese
Serves 4 – 6
1 lb (454 g) boneless beef blade roast, fat removed and diced
2 tablespoons (30 ml) butter
1 onion, chopped
2 cloves garlic, chopped
1 cup (250 ml) port wine
2 cups (500 ml) beef broth
3 dried dates, pitted and diced
Salt and pepper
3/4 lb (375 g) PREFERISCO pappardelle
1- 1/2 cups (375 ml) baby arugula, thinly sliced
2 tablespoons (30 ml) cold butter, diced
3 oz (85 g) crumbled blue cheese
3 tablespoons (45 ml) walnuts, toasted and chopped
In a large saucepan, brown the meat in the butter. Season with salt and pepper. Set aside on a plate.
In the same pan, sauté the onion. Add butter, if needed. Add the garlic and cook for 1 minute. Return the meat to the pan and add the port wine. Bring to a boil and simmer gently for about 5 minutes. Add the broth and dates. Bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat is tender. Season with salt and pepper.
In a large pot of salted boiling water, cook the pasta until tender. Drain and keep 125 ml (½ cup) of the cooking water aside.
Toss the pasta with the braised beef, arugula, and butter. Add cooking water, if needed. Serve and garnish with the cheese and walnuts.
1465 Kootenay Street Vancouver, BC V5K 4Y3 604.253.5578
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