Beef Brasato with Pappardelle and Mint
Recipe GLPR4cec0219957e14
A rich, slow-braised beef dish featuring tender shank meat simmered in red wine and tomatoes, finished with fresh mint and served over broad pappardelle noodles. This Italian-inspired classic is crowned with Parmigiano-Reggiano for a elegant, warming main course.
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Ingredients
2¾ pounds Beef shank, trimmed and cut into 2-inch pieces
¼ cup Extra-virgin olive oil
to taste Salt
to taste Freshly ground black pepper
4 large cloves Garlic cloves, thinly sliced
750 milliliters Dry red wine
35 ounces Canned peeled Italian tomatoes, crushed
15 sprigs Fresh mint sprigs, stems reserved
1 pound Fresh pappardelle pasta
for serving Freshly grated Parmigiano-Reggiano cheese, for serving
Directions
Season the beef shank pieces evenly with salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef pieces on all sides until deeply caramelized, about 3–4 minutes per batch. Transfer the browned beef to a plate.
Pour off most of the oil, leaving about 1 tablespoon in the pot. Reduce heat to medium, add the sliced garlic cloves, and cook, stirring frequently, until fragrant and very lightly golden, about 1 minute.
Pour in the dry red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce by about one-third, approximately 5–7 minutes.
Return the browned beef to the pot along with the crushed tomatoes and their juices. Reserve the mint stems and set aside the mint leaves. Add the reserved mint stems to the pot, stirring well to combine.
Bring the braising liquid to a gentle simmer, then partially cover the pot with a lid (leaving it slightly ajar). Reduce heat to low and braise the beef for 2.5 to 3 hours, stirring occasionally, until the meat is very tender and begins to fall apart. The sauce should reduce and deepen in color.
Remove and discard the mint stems from the braise. Tear the fresh mint leaves and stir them into the sauce. Taste and adjust seasoning with salt and pepper as needed.
Bring a large pot of salted water to a boil. Add the fresh pappardelle and cook according to the package instructions until al dente, typically 2–3 minutes. Drain the pasta.
Divide the cooked pappardelle among serving bowls. Spoon the braised beef and sauce generously over the pasta. Top each serving with freshly grated Parmigiano-Reggiano cheese and serve immediately.
