Black Garlic Braised Beef

Ragu with Pappardelle​

Serves 8

 

Recipe Source - Chef Mitch Maier

Prep Time - 10 Minutes

Cooking Time - 3 hours

Total Time - 3 hours 10 minutes

 

 

Ingredients: 

 

1 tablespoon olive oil

2 1/2 pounds chuck roast

1 each medium onion, finely chopped

8 each clove of garlic

1 cup beef broth

2 tablespoons tomato paste

2 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

1 (28 ounce can) crushed tomatoes

1 (14 ounce can) diced tomatoes

2 bay leaves

a few sprigs of fresh thyme

a large bunch of basil (a handful or so, no need to be exact)

1 teaspoon sugar

1/4 teaspoon – 1/2 teaspoon red pepper flakes

salt to taste

pappardelle, parsley, and parmesan cheese for serving

 

Cooking Instructions:

 

Season both sides of the chuck roast with salt and pepper. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for 5 minutes. Add the onions to the skillet and let them sweat for 4-5 minutes or until they turn translucent. Add the garlic and let cook for another 1-2 minutes.STOVE TOP: Deglaze the pan with 1 cup of beef broth. Add the remaining 2 tablespoons of beef broth to a bowl along with the tomato paste and Black Garlic Sauce & Marinade and use a whisk to combine. Add the mixture to the dutch oven and stir to mix. Add the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 1/2 – 3 1/2 hours or until the meat easily shreds with two forks. Season with salt to taste. 

SLOW COOKER: Transfer the meat, onion, and garlic mixture to a slow cooker. Add the 1 cup of beef broth to the slow cooker. Whisk the remaining 2 tablespoons of beef broth in a bowl with the tomato paste and Black Garlic Sauce & Marinade Add the mixture to the slow cooker along with the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Cover and let cook on the slow setting for 6-8 hours. Use 2 forks to shred the meat.  Season with salt to taste.  Remove the bay leaves and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

 

Note:

To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com