Brandt Beef Brasato Mafaldine Recipe
mushroom + carrot + baby kale + parmesan
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Ingredients
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Braised Beef (Brasato)
Pasta and Finish
Method
Braised Beef (Brasato)
- 1
Season and sear beef
Pat beef chunks dry. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust with 1 tbs flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tbs olive oil. Working in batches if necessary, sear beef pieces until deeply browned on all sides, about 3–4 minutes per side. Transfer seared beef to a plate.
- 2
Sweat aromatics and vegetables
Reduce heat to medium. Add the diced onion to the pot and cook, stirring, until softened and beginning to caramelize, about 6 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the carrots and mushrooms and cook 4–5 minutes until the mushrooms begin to release moisture and the carrots take on a bit of color.
- 3
Build the braising liquid
Stir in 2 tbs tomato paste and cook 1–2 minutes to remove rawness. Pour in 1 cup dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half, roughly 4–6 minutes.
- 4
Add stock and aromatics
Return the seared beef and any accumulated juices to the pot. Add 2 cups beef stock, 2 bay leaves and 3 thyme sprigs. Bring to a gentle simmer, then reduce heat to low so the liquid barely bubbles. The liquid should come about halfway up the sides of the beef; add a little more stock or water if needed.
- 5
- 6
Finish the sauce
Remove beef to a cutting board and tent with foil. Strain the braising liquid into a clean saucepan, pressing on solids to extract flavor; discard solids and return liquid to heat. Skim excess fat if desired. Simmer the liquid until slightly reduced and glossy, about 8–10 minutes. Stir in 1 tbs butter to enrich the sauce and adjust seasoning with salt and pepper to taste.
- 7
Shred beef
Shred the braised beef with two forks into bite-sized pieces and return shredded beef to the sauce to warm through for 2–3 minutes.
Pasta and Finish
- 8
Cook mafaldine
Bring a large pot of salted water to a rolling boil. Add 12 oz mafaldine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 9
Toss pasta with sauce and greens
Return the drained pasta to the pot off the heat. Add a few ladlefuls (about 1/2–3/4 cup) of the strained braising sauce and 1 tbs extra-virgin olive oil. Add the 2 cups chopped baby kale and 1 cup freshly grated Parmesan. Toss vigorously, adding reserved pasta water a little at a time to create a silky emulsion and to wilt the kale—use more water if you want a looser sauce. Taste and adjust seasoning. If desired, add 1 tsp lemon zest for brightness.
- 10
Combine with beef
Fold the shredded braised beef and any remaining sauce into the pasta until evenly distributed and heated through, 1–2 minutes.
- 11