Creado con IA
Pappardelle with Braised Beef and Red Wine Peppercorn Sauce
90 min 521 kcal por ración Media
Ingredientes
4 Raciones
- beef cubes400 g
- pappardelle pasta250 g
- red wine150 ml
- peppercorn gravy mix20 g
- olive oil1 tablespoon
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- carrot1 medium (about 60g)
- celery stalk1 stalk (about 40g)
- dried thyme1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Preparación
- 1
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- 2
Add the beef cubes and sear on all sides until browned. Remove the beef and set aside.
- 3
In the same pot, add the diced onion, carrot, and celery. Sauté for 4-5 minutes until softened.
- 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5
Return the beef to the pot. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom.
- 6
Stir in the peppercorn gravy mix, dried thyme, salt, and black pepper. Mix well.
- 7
Add enough water to just cover the beef (about 200-250ml if needed). Bring to a gentle simmer.
- 8
Cover the pot and braise on low heat for
- 9
5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
