Tender Braised Beef Pappardelle with Creamy Burrata

Indulge in a dish that embodies comfort and sophistication: Tender Braised Beef Pappardelle with Creamy Burrata. This recipe brings together the rich, deep flavors of slow-braised beef with the luxurious creaminess of fresh burrata cheese, all atop wide ribbons of pappardelle pasta. It’s a meal that feels both rustic and refined, perfect for special occasions or a cozy night in.

Instructions

1. Season and Sear the Beef: Season the beef chunks generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and carrots. Sauté until the vegetables are softened and beginning to caramelize, about 8-10 minutes. Add the minced garlic and cook for another minute.
3. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes until reduced by half.
4. Add Remaining Ingredients: Return the seared beef to the pot. Add the beef broth, crushed tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to combine.
5. Braise the Beef: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the beef braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily shreds with a fork.
6. Cook the Pasta: About 20 minutes before the beef is done, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.
7. Shred the Beef: Remove the beef from the pot and shred it with two forks. Discard any large pieces of fat. Return the shredded beef to the pot and stir to combine with the sauce.
8. Assemble the Dish: Divide the cooked pappardelle among serving plates. Top with a generous portion of the braised beef and sauce. Tear the burrata balls into pieces and place them on top of the pasta.
9. Garnish and Serve: Garnish with fresh basil leaves and grated Parmesan cheese. Serve immediately.

Tips for Perfecting the Recipe

• Choose Quality Meat: Opt for a well-marbled chuck roast for the best flavor and tenderness.
• Low and Slow: Braising at a low temperature for a long period ensures the beef becomes meltingly tender.
• Fresh Ingredients: Use fresh herbs if possible for added flavor and aroma.

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for some heat.
• Herb Swap: Use fresh rosemary and thyme instead of dried for a more vibrant flavor.
• Vegetable Boost: Add mushrooms or bell peppers to the braise for additional texture and taste.

Serving Suggestions

• With Crusty Bread: Serve with a side of crusty bread to soak up the delicious sauce.
• With Salad: A simple arugula salad with lemon vinaigrette pairs nicely.
• With Wine: Enjoy with a glass of robust red wine like Cabernet Sauvignon or Merlot.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove over medium heat until warmed through.

Pairing Ideas

• Side Dishes: Serve with roasted vegetables or a simple Caesar salad.
• Beverages: Pair with red wine, sparkling water, or an Italian soda.

Frequently Asked Questions (FAQs)

1. Can I use a different type of pasta?
   • Yes, fettuccine or tagliatelle would work well as substitutes for pappardelle.
2. Can I make this dish ahead of time?
   • Absolutely! The flavors develop even more if made a day in advance. Just reheat before serving.
3. What if I can’t find burrata?
   • Fresh mozzarella can be used as a substitute for burrata.
4. Is there a way to make this dish quicker?
   • Using a pressure cooker can significantly reduce the braising time.
5. Can I freeze the braised beef?
   • Yes, the braised beef can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

Tender Braised Beef Pappardelle with Creamy Burrata is a dish that brings together the best of comfort and elegance. The slow-braised beef, combined with the rich, creamy burrata, and the wide ribbons of pappardelle create a symphony of flavors and textures that will delight any palate. Whether for a special occasion or a cozy night in, this recipe is sure to impress.

Yield: 6-8

Tender Braised Beef Pappardelle with Creamy Burrata

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Indulge in a dish that embodies comfort and sophistication: Tender Braised Beef Pappardelle with Creamy Burrata. This recipe brings together the rich, deep flavors of slow-braised beef with the luxurious creaminess of fresh burrata cheese, all atop wide ribbons of pappardelle pasta. It's a meal that feels both rustic and refined, perfect for special occasions or a cozy night in.

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Prep Time 30 minutes

Cook Time 4 hours

Ingredients

• 3 lbs bone-in beef short ribs
• 1 Tbsp Kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp neutral oil such as grapeseed, canola, or vegetable oil
• 1 large sweet onion, diced, about ~1 cup
• ½ lb carrots, diced, about ~1 cup
• 3 cloves garlic, minced, about 2 Tbsp
• 1 (28oz) can whole tomatoes
• 2 Tbsp tomato paste
• 2 cups dry red wine
• 1-2 cups low-sodium beef broth or chicken stock
• ¼ cup low-sodium soy sauce
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 lb pappardelle, or other long, thin pasta
• 2 balls burrata room temperature, sliced in half
• fresh parsley finely chopped, for serving
• Pecorino or Parmigiano Reggiano, grated, for serving

Instructions

Season the ribs. Season the beef ribs generously on all sides with 1 Tbsp Kosher salt and ½ tsp freshly ground black pepper. Preheat oven to 350F.

Sear the ribs. Preheat a large dutch oven over high heat, then add a few tablespoons of a light, neutral oil (such as canola oil, vegetable oil, or grapeseed oil). When very hot, add the ribs. Sear until browned on all sides. Transfer seared ribs to a plate, then reduce heat to medium-high.

Sauté the vegetables. At this point you can drain all but 2 Tbsp of fat from the pan if you'd like (but nothing bad will happen if you don't!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent – about 3 minutes.

Stir in tomatoes. Add whole tomatoes either by crushing them with your hands directly into the pot or by pouring them in and breaking up with the back of a wooden spoon. Stir in 2 Tbsp tomato paste, then stir until dissolved into sauce.

Add remaining liquid. Pour in 2 cups red wine, 1-2 cups beef or chicken stock, and ¼ cup soy sauce, then bring to a boil.

Cook the ribs. Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Return the seared ribs to the pot, then cover with a lid and transfer to preheated oven. Cook until tender and falling off the bone, about 2 ½ – 3 hours.

Shred the beef. Use tongs to carefully remove the beef ribs and place in a large bowl. Cool until you're able to handle the beef with your hands. Discard beef bones, then using your hands or two forks, shred the beef.

Drain the braising liquid. Drain the braising liquid into a serving bowl, discarding the vegetables and herbs. Return the shredded beef to the braising liquid.

Cook the pasta, then serve immediately. When ready to serve, cook pasta until al dente according to package directions, then drain (but reserve about 1 cup of the pasta water!). In a large pan, combine the braised beef and sauce with the cooked pasta, then gently toss over medium heat to thoroughly mix. Feel free to add a splash of reserved pasta water to help thicken, if wanted. Serve immediately with burrata, chopped parsley, and freshly grated Parmesan cheese.

Notes

• If you prefer not to eat the cartilage on the beef ribs, simply throw away when pulling the meat. 
• Leftovers should be stored in an airtight container in the fridge and will keep for up to 4 days.
• Braised beef short ribs can be made ahead, and in fact taste better the longer they sit! Make today and serve tomorrow.
• To freeze: Allow pulled meat to cool completely. Store in a freezer-safe container with sauce for up to 3 months. To defrost, let sit in refrigerator for 1-2 days OR place in a large pot and cook slowly over medium heat until defrosted. 

Nutrition Information:

Amount Per Serving: Calories: 735