Ragù di manzo brasato con pappardelle

Ingredienti

• 2 (1-to 1 1/4-inch) thick bone-in ribeye, T-bone, or porterhouse steaks
• 1 tsp garlic powder
• 1 tsp pink himalayan salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried parsley
• 1/4 cup Al steak sauce
• 1/2 cup dry red wine, optional
• 4 Tbsps unsalted butter
• 2 Tbsps Extra virgin olive oil
• 2 medium carrots, peeled + chopped
• 4 garlic cloves, minced
• 1 cup premium BBQ sauce
• 1/2 cup dry red wine, optional
• 1 cup beef stock, low-sodium
• 2 cups herb roasted tomatoes
• sea salt + black pepper, to taste
• 1 (16 oz.) package Pappardelle pasta
• Freshly-grated parmesan cheese

Preparazione

1. 1

   --- MARINATE THE STEAK: ---

2. 2

   Clean the steak, rinse, and add all of the marinade ingredients together in a large ziplock and refrigerate for at least 8 hours or overnight for the best results. Once ready to use, remove from the fridge and let sit at room temperature for 30-45 minutes.

3. 3

   --- SEAR THE STEAK: ---

4. 4

   In a large 12-inch cast iron skillet over medium-high heat, add the butter and let it melt. Add the garlic and sauté until fragrant. Place both steaks flat on the surface of the skillet and allow the side to sear until slightly charred, about 4-5 minutes. Flip the steaks unto their opposite sides and sear for another 4-5 minutes. Remove from heat.

5. 5

   --- ADD SAUCE + BRAISE: ---

6. 6

   Preheat the oven to 375 degrees Fahrenheit.

7. 7

   In a bowl, add together the BBQ sauce, red wine, beef stock, and season with salt + black pepper, mixing everything together.

8. 8

   Add the steak, chopped carrots, roasted tomatoes, and BBQ sauce in a large dutch oven, stirring everything together.

9. 9

   Add the Dutch oven to the preheated oven, cooking everything for 2/12 to 3 hours, stirring slightly every 30 minutes to ensure that meat isn't sticking to pot or burning. NOTE: If the sauce drys out too quickly, add an additional 1 cup of beef stock (you can do this twice if needed) and stir to combine. As it continues to cook, it will thicken and create more "sauce".

10. 10

    --- COOK THE PASTA: ---

11. 11

    At this point, cook pasta according to packaging. NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

12. 12

    Once the steaks have become extremely tender along with the veggies, remove everything from the oven, "shred" the meat apart using two forks until they resemble "pull-pork", and serve immediately atop cooked pasta and garnish with freshly-grated parmesan.

13. 13

    Bon Appetit!