Beef Main Italian

Pappardelle with braised wagyu and confit chilli

Name: Braised beef with pappardelle and chilli recipe
Yield: 2
Cuisine: /italian
Ingredients: 225g dried pappardelle (or 1/2 quantity master pasta dough, see note); 750g beef neck or shin, trimmed of most excess fat and cut into 6-8cm chunks; 50.00 ml extra virgin olive oil; 1 small onion, diced; 2 garlic cloves, crushed; 1 small bay leaf; 1 sprig of rosemary; 2 sprigs of thyme; 2 sprigs of sage; 200ml dry white wine; 400g can peeled tomatoes, preferably Italian; 100g eschalots, finely diced; 75ml vegetable oil or extra virgin olive oil; 50g long red chillies, coarsely chopped into 1cm pieces; 40g tomato paste; 50g unsalted butter; 20.00 ml flat-leaf parsley leaves, finely chopped; 25g parmesan

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Pappardelle with braised wagyu and confit chilli

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by Andreas Papadakis

CHEF, TIPO OO

Sep 13, 2024

"We use Sher wagyu neck for this, but any braising cut of beef works well, as the meat is cooked slowly in the oven until it falls apart. The confit chilli and slow-cooked ragu here make more than you need for two people - in fact, they will serve six generously - but the rest will last in the fridge for 3 - 4 days, or in the freezer for at least a month." - Andreas Papadakis

Recipe note: Begin this recipe at least 4-5 hours ahead.

This is an edited extract from Tipo 00: The Pasta Cookbook by Andreas Papadakis, published by Murdoch Books, AUD$49.99, available July 30, 2024.

225g dried pappardelle (or 1/2 quantity master pasta dough, see note)

Braised beef

750g beef neck or shin, trimmed of most excess fat and cut into 6-8cm chunks
2 1/2 tbs extra virgin olive oil
1 small onion, diced
2 garlic cloves, crushed
1 small bay leaf
1 sprig of rosemary
2 sprigs of thyme
2 sprigs of sage
200ml dry white wine
400g can peeled tomatoes, preferably Italian

Confit chilli

100g eschalots, finely diced
75ml vegetable oil or extra virgin olive oil
50g long red chillies, coarsely chopped into 1cm pieces
40g tomato paste

To finish

50g unsalted butter
1 tbs flat-leaf parsley leaves, finely chopped
1/3 cup (25g) finely grated parmesan

Method

1.

Preheat oven to 180°C/160°C fan-forced. For the beef, season the meat with salt flakes and freshly ground black pepper. Place a heavy-based saucepan over medium heat and cook meat in the oil until golden brown on all sides, then transfer to an ovenproof casserole.
2.

Next add onion, garlic and herbs to the saucepan and cook for 4-5 minutes until onion is soft and translucent. Pour in the wine, scraping base of pan with a spoon, then simmer until reduced by half. Add the tomatoes, bring to a simmer and season with salt flakes. Pour contents of saucepan over beef, cover really tightly with foil and cook in the oven for 2 hours 30 minutes- 3 hours, or until meat is falling apart.
3.

Meanwhile, to make the confit chilli, in a very small heavy-based saucepan over high heat, cook the eschalot with one-third of the oil for 3-4 minutes, until soft. Add chillies and tomato paste and cook for 1 more minute, then add the remaining oil, season with salt flakes and cook on the lowest possible heat for 20-30 minutes – the time needed will depend on how low the heat on your stove goes. When it’s ready, it should have a relish-like consistency.
4.

Let meat cool down in the ragu, then lift out and break into bite-size pieces. Remove herb stalks and discard. Return meat to ragu .and let it rest for at least 30 minutes. Cook pasta in boiling salted water until al dente, according to packet instructions for dried, or about 3-4 minutes for fresh.
5.

To finish, put one-third of the ragu into a large frypan over medium heat and bring to a simmer, then stir in the butter and 2-3 tbs of confit chilli, depending on how hot chillies are. Drain pasta and toss with ragu in the pan for 1 minute, adding the parsley and most of the parmesan. Taste for salt and toss again until ragu thickens and coats the pasta.
6.

Serve in warmed bowls, finishing with the remaining parmesan.

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Recipe Notes

If you're using the master pasta dough recipe, roll the pasta out to 3mm thickness, then cut into 30cm-long and 2cm-wide strips, lightly dusted with semolina flour. Find the pasta recipe here.