Slow-Braised Beef and Cherry Tomato Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the beef cubes dry and season them with 1 teaspoon salt. Heat the 1 tablespoon olive oil in a large heavy Dutch oven over medium-high heat. Brown the beef in batches, about 10 minutes total, then set it aside.

2. Lower the heat to medium. Add the chopped shallots and garlic cloves and cook for 3 minutes, stirring. Stir in the tomato paste and cook for 2 minutes more.

3. Return the beef and any juices to the pot. Add the chicken stock, bay leaf, dried rosemary and tomato sauce, then bring to a simmer.

4. Cover the pot and braise in a preheated oven at 325°F (163°C) for about 2 hours, until the beef is fork-tender and reaches at least 145°F (63°C) in the thickest piece.

5. Meanwhile, heat the extra-virgin olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook 6 to 8 minutes, until blistered and softened.

6. Stir the cherry tomatoes into the braise and continue cooking in the oven for 30 minutes more, then rest the beef for 3 minutes before serving.

7. While the beef finishes, cook the penne in a large pot of boiling salted water until al dente. Drain, reserving a splash of the cooking water.

8. Remove and discard the bay leaf. Stir in the heavy cream over low heat and simmer gently for 5 minutes. Add a splash of reserved pasta water if the sauce is too thick.

9. Toss the penne with the beef and sauce. Serve hot, topped with finely grated Parmigiano-Reggiano if using.