- 1 tablespoon olive oil
- 2 1/2 pounds beef brisket, cubed
- 1 teaspoon salt
- 1 quart chicken stock
- 1 bay leaf
- 1/4 teaspoon dried rosemary
- 1 pint cherry tomatoes
- 5 cloves garlic
- 3 1/2 cups tomato sauce
- 1/4 cup heavy cream
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 pound penne pasta
- finely grated Parmigiano-Reggiano (optional)
- Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
- Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
- Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
- Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
- Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
05/01/2018
recipepes.com
Slow-Braised Beef and Cherry Tomato Sauce, recipe
PT15M
PT1H
5
455 calories
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