Red Wine Braised Beef And Pasta Gratin

Serves: 2

Weldon Lockman

1 January 1970

Based on User reviews:

43

Spice

44

Sweetness

48

Sourness

44

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

2 tbsps

Olive Oil

1.5 tbsps

Unsalted Butter

1360 g

Rib (meaty short)

1

Salt

1

Black Pepper (freshly ground)

2

Red Wines (bottles dry)

8

Shallots (quartered)

2

Carrots (peeled and cut into 2-inch pieces)

2

Onions (peeled and quartered)

1

Star Anise

1 tsp

Whole Black Peppercorns

1.25 cups

Milk

3 cloves

Garlic (smashed)

1.5 tbsps

Flour

3 cup

Heavy Cream

1

Nutmeg (pinch freshly grated)

1360 g

Penne Pasta (cooked al dente)

1 cup

Gruyere Cheese (grated)

2 tbsp

Grated Parmesan Cheese

2 tbsps

Chives (finely chopped)

Directions:

1

For the Beef: Preheat oven to 300 degrees F

2

Heat oil and butter in a large Dutch oven over high heat

3

Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown

4

Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper

5

Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender

6

Remove the meat to a plate and strain the cooking liquids into a bowl

7

Clean out the pan and add the strained liquid into the pan

8

Add the mushrooms and cook over high heat until reduced by 1/3

9

Return the meat to the pan and cook for 5 minutes to heat through

10

For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil

11

Remove from heat and let steep for 10 minutes, then remove the garlic

12

Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat

13

Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes

14

Preheat oven to 450 degrees

15

Place cooked pasta in a buttered medium baking dish, add the sauce and stir to combine

16

Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere

17

Bake for 10 to 15 minutes

18

Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes

19

Let stand for 5 minutes

20

Garnish with chives