Smoked Chuck Ragù over Pappardelle

Prep Time 10 mins

Cook Time 60 mins

Total Time 1 hr 10 mins

Difficulty: Beginner

Servings: 3

Best Season: Fall, Winter

Description

Slow-simmered beef cubes are seared in rich tallow to unlock deep aromatic notes before merging into a robust tomato and red wine reduction. Served over wide egg ribbons, this dish combines fork-tender shredded meat with a silk-smooth sauce, delivering a high-end pasta experience rooted in classic smokehouse technique

Ingredients

12–13 oz smoked chuck, 1-inch cubes
1-2 Tbsp smoked tallow (or regular beef tallow)
8-10 oz oz dried egg pappardelle
1 small yellow onion, finely diced
2 carrots, small dice
1 celery stalk, small dice
4 cloves garlic, minced
1/2 cup dry red wine
1 can crushed San Marzano tomatoes (14 oz)
1 cup beef bone broth
1 Tbsp Worcestershire sauce
1 tsp tomato paste
1 herb bundle (sprig of rosemary and thyme tied with twine)
2 Tbsp heavy cream (optional)
2 tsp fresh parsley, chopped
shaved Parmesan cheese & black pepper (to garnish)

Instructions

1
Heat a 12-inch cast iron skillet over medium heat. Add the tallow. Once melted and shimmering, add the smoked chuck cubes. Sauté for 3–4 minutes to render any remaining fat and awaken the smoke aromatics. Remove the beef and set aside.
2
In the same skillet, add the onion, carrot, and celery. Sauté for 6–8 minutes until softened. Stir in the garlic and tomato paste, cooking for 60 seconds until fragrant and the paste turns a deep brick red.
3
Pour in the red wine. Use a wooden spoon to scrape the bottom of the skillet to release the browned bits (fond). Reduce the wine by half.
4
Stir in the crushed tomatoes, beef bone broth, and Worcestershire sauce. Return the chuck cubes to the skillet and nestle the herb bundle into the liquid.
5
Reduce heat to low, cover, and simmer for 45–60 minutes. Check the beef periodically; it is finished when the cubes are fork-tender and beginning to shred. Remove the herb bundle.
6
While the beef finishes, cook the pappardelle in a large pot of salted water until just before al dente. Reserve 1/2 cup of pasta water before draining.
7
Use a fork to manually break up roughly half of the beef cubes into the sauce while leaving the rest whole for texture. Stir in the heavy cream (if using).
8
Toss the cooked pasta directly into the skillet. Add a splash of the reserved pasta water and toss over low heat for 1–2 minutes until the sauce coats the wide ribbons of pasta.
9
Serve immediately topped with fresh parsley, shaved Parmesan, and a crack of fresh black pepper.

Note

Pairs well with herbed focaccia

If your chuck isn't fork tender by 60 minutes, no worries. Simply replace the cover and allow to continue simmering, check every 15 minutes until it is the right consistency

Read it online: https://brinnerbites.com/recipe/smoked-chuck-ragu-over-pappardelle/