Braised Beef Rigatoni Recipe
Braised CAB Beef, Heirloom Tomato Ragu, Hazelnut Gremolata, Whipped Mascarpone, Pickled Onion
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Ingredients
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Braised Beef
Hazelnut Gremolata
Whipped Mascarpone
Pickled Onion
Rigatoni
Method
Braised Beef
- 1
- 2
- 3
Deglaze and Braise
Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and return the beef to the pot. Add beef broth, crushed heirloom tomatoes, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours until the beef is tender.
Hazelnut Gremolata
- 4
Prepare the Gremolata
In a bowl, mix together the toasted hazelnuts, chopped parsley, minced garlic, and lemon zest. Set aside.
Whipped Mascarpone
- 5
Whip the Mascarpone
In a mixing bowl, combine mascarpone cheese, heavy cream, and vanilla extract. Whip using a hand mixer or stand mixer until soft peaks form. Refrigerate until ready to use.
Pickled Onion
- 6
Pickle the Onion
In a small saucepan, combine white vinegar, sugar, and salt. Bring to a simmer, stirring until the sugar dissolves. Place the sliced red onion in a jar and pour the vinegar mixture over the onions. Let sit for at least 30 minutes before serving.
Rigatoni
- 7
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
Assembly
- 8
Combine and Serve
Shred the braised beef and mix it with the sauce from the pot. Serve the rigatoni topped with the braised beef and sauce. Dollop with whipped mascarpone, sprinkle with hazelnut gremolata, and garnish with pickled onions.