BRAISED BEEF & BURRATA PAPARDELLES
A perfect pasta recipe for the fall season just around the corner, prepared with red wine braised beef enhanced with our Bloody Caesar seasonings, our Original hot sauce and Normandin spicy oil.
Served with burrata on top, this decadent recipe is perfect for the season.
Allow 4 hours for the braised beef to cook.
250 g cooked and drained egg papardelles
1 kg chuck roast
1 onion, finely chopped
1 tbsp finely chopped garlic
2 cups red wine
2 cups water
4 to 5 drops Original hot sauce
150 g bacon, cooked and diced
50 ml Normandin spicy oil
50 g grated Parmesan cheese
Salt and pepper to taste
Brush beef with olive oil on both sides and sprinkle generously with our Bloody Caesar seasonings.
In a large ovenproof pan, sear the piece of meat on all sides with a drizzle of olive oil.
Remove the meat and add the onion and garlic to the pan. Deglaze with wine, add water and Original hot sauce. Return the piece to the pan, cover and place in the oven at 300°F for about 4 hours, or until the beef flakes easily.
Remove beef from pan, return pan to high heat and reduce by half.
Return the beef to the pan, shred, mix well with the sauce and set aside.
In a frying pan over medium-high heat, add a drizzle of olive oil, about 125 g papardelles, 200 g beef with sauce, 2-3 tbsp. bacon.
Serve on a plate, adding half the burrata on top. Drizzle with Normandin spicy oil, sprinkle with Parmesan, our Bloody Caesar seasonings and finely chopped parsley.
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