slow-braised beef and cherry tomato sauce

Ingredients

• Servings: 8
• 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)

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• 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.