Pappardelle with Braised Beef in Port and Blue Cheese

Name: Pappardelle with Braised Beef in Port and Blue Cheese
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef chuck (cut into large chunks); 2 tbsp olive oil; 1 medium onion (chopped); 3 cloves garlic (minced); 1 cup port wine; 2 cups beef stock; 2 tbsp tomato paste; 1 tsp dried thyme; 1 bay leaf; 500 g pappardelle pasta (fresh or dried); 100 g blue cheese (crumbled); to taste salt and pepper

200 min 6 servings Medium

All Recipes

Rich and savoury pappardelle featuring tender braised beef in a port sauce, topped with creamy blue cheese.

Prep

20 min

Cook

180 min

Total

200 min

Servings

Difficulty

Medium

Pappardelle with Braised Beef in Port and Blue Cheese is a luxurious dish that combines the savoury depth of braised beef with the rich sweetness of port wine, all balanced by the creamy tang of blue cheese. This dish is perfect for a special dinner or when you want to impress guests with your culinary skills. The wide, ribbon-like pappardelle noodles are ideal for soaking up the deeply flavoured sauce, making every bite a delightful experience. By braising the beef slowly, you ensure it becomes incredibly tender and absorbs all the rich flavours of the sauce.

Ingredients

Servings

For the Braised Beef

For the Pappardelle

Instructions

Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.

Pro tip: Ensure the beef is dry before searing to get a good crust.

Cook the Aromatics

In the same pot, add chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.

Deglaze with Port

Pour in the port wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Pro tip: This step adds depth to your sauce.

Braise the Beef

Return the beef to the pot. Add beef stock, tomato paste, thyme, and bay leaf. Bring to a simmer, cover, and reduce heat to low. Let the beef braise for 2.5 to 3 hours or until tender.

Pro tip: Check occasionally to ensure the liquid covers the beef. Add more stock if necessary.

Cook the Pappardelle

About 20 minutes before the beef is done, cook the pappardelle in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.

Pro tip: Reserve some pasta water to loosen the sauce if needed.

Assemble the Dish

Remove the bay leaf from the beef. Toss the pappardelle with the braised beef and sauce. Serve hot, topped with crumbled blue cheese.

Pro tip: Mix gently to avoid breaking the pasta.

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Tips & Tricks

<ul><li>Use a good quality port for the best flavour.</li><li>Sear the beef well for a rich, deep flavour.</li><li>Fresh pappardelle enhances the dish's texture.</li><li>Crumbled blue cheese adds a creamy tanginess.</li></ul>

Serving Suggestions

Serve this pappardelle dish with a simple green salad and a glass of the same port wine used in the sauce to enhance the meal's flavours. For storage, refrigerate leftovers in an airtight container for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of beef stock if needed to loosen the sauce.