Wine Braised Beef with Tripolina Lunga

YOU HAVE TO TRY THIS! This is definitely one of my signature dishes.  As I mentioned in my first posting, this recipe is a perfect example of my obsession and love of food and cooking. Inspiration: It started with braised short ribs at Cioppino’s, then a Wolfgang Puck recipe, and over to a  Giada de Laurentiis dish then finally, the braised short ribs at Rob Feenie’s restaurant.  My recipe is done with chuck roast, which is the perfect cut for braising, but you could use this same method for short ribs and serve it with garlic mashed potatos and it would kill.  Having just written those words, I think I’m going to do that next.  You can also use any type of thick cut pasta with this recipe but I think it pairs best with the Tripolina Lunga.  The sauce clings perfectly to this pasta as shown in the photo above.

Leftovers:  Even when I serve this for four, there are always leftovers and this meat freezes very well in the sauce.  And here’s how we make it go so very wrong and so very right all at the same time:  Thaw and reheat the meat and sauce.  Make some oven fries. Ladle meat and sauce onto fries and top with feta cheese and mozzarella cheese.  Voila!!  The best fake poutine you’ve ever tasted in your life.  Make it all and eat it all.

Wine Braised Beef with Tripolina Lunga
Ingredients:
1 4-5 lb boneless beef chuck-eye roast
salt
freshly ground pepper
5 tbsp olive oil
100 g pancetta
3 medium onions, chopped
5 small carrots, chopped
10 garlic cloves, minced
1 bottle Cabernet-Sauvignon (of drinking quality)
1 litre low sodium chicken broth
35 g dried mixed mushrooms (ex. bolets, black fungus, pleurotos,
porcini)
3 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
2 tbsp dried taragon
1 cup parsley, chopped
fresh parmigiano-regiano &/or pecorino romano
Directions:
1 Preheat oven to 350F.
2 Pat beef dry with paper towel.
3 Sprinkle beef generously with salt & pepper.
4 Heat 2 tbsp olive  oil in a heavy 6-quart roasting pan over med-hi heat.
5 Add pancetta & cook until crispy. Set aside, leaving drippings in pan.
6 Place roast in pan & brown on all sides, approx. 15 minutes.  Transfer to a
large plate.
7 Add onions, carrots &celery to pan & saute until tender, scraping up 
brown bits from bottom, approx. 10 minutes.
8 Add garlic & saute 1 minute.
9 Add wine & boil 1 minute.
10 Add broth & mushrooms & stir.
11 Return beef to pan, cover and put in the oven. Braise until beef is
fork-tender, turning beef every half-hour, about 3 hours total.
12 Transfer beef to cutting board.  Tent with tin foil & let stand 15 minutes.
13 Turn oven up to 400F.
14 Here’s a trick to skim the excess fat off the juice that’s in the pot:
Spooning it off takes to long for me so I just drop a paper towel flat on 
the top. Take it off as soon as it has soaked up the top layer of fat and
discard. Be careful because that liquid is scalding hot. Repeat if necessary.
15 Remove Thyme & Rosemary twigs & bay leafs from the juice.
16 In small batches, blend juice, vegetables and pancetta in blender until 
smooth.  Pour into a large bowl.  Once done, pour puree back into
roasting pan.
17 Cut and pull roast into large (2x2inch) hunks and transfer to puree in pan.
18 Add parsley and stir. Return pan to oven at 400F for 1/2 hour.
19 Cook Tripolina Lunga unitl al dente (according to package), drain &
return to pot.
20 Laddle some roast sauce/gravy onto noodles and toss.
21 Dish noodles onto plates.  Ladle on more suace/gravey and roast chunks.
22 Garnish with lots of fresh grated Parmesan Reggiano and/or 
Pecorino-Romano.

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  1. Goat Cheese and Pancetta Quesadillas « Food, Wine & Dogs - May 22, 2008

    […] wrapping it in traditional bacon.  I fry pancetta in olive oil before browning a roast like in my Braised Beef with Tripolina Lunga recipe.  It’s also great to fry up with onion, garlic and celery when making a soup stock. […]

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