BRAISED BEEF & BURRATA PAPARDELLES – Les sauces Firebarns
A pasta recipe perfect 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....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at firebarns.com.
Cooking tools:
- Dutch oven
- Stove
- Oven
- Stockpot
- Colander
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Measuring spoon
- Tongs
- Ladle
- Serving platter
- Plate
Ingredients
- 250 g cooked and drained egg papardelle
- 1 kg of chuck roast
- 1 finely chopped onion
- 1 C. finely chopped garlic
- 50 g Bloody Caesar spices
- 2 cups of red wine
- 2 cups of water
- 4 to 5 drops of Original hot sauce
- 1 burrata
- 150 g bacon cooked and cut into small cubes
- 50ml
- Normandin spicy oil
- 50 g grated parmesan
- Salt
- pepper
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