Beef chuck, a remarkably economical choice of meat, has traditionally found its place in hearty pot-roasts and savory beef stews. However, allow me to propose an alternative spin for this versatile cut next time you find it on-discount at your local supermarket.
Ingredients
- 2 Tbsp. light oil
- 2 lb. chuck roast, cut into 2″ cubes
- 1 medium onion, medium diced
- 5 cloves garlic, thinly sliced
- 1/2 tsp. fennel seeds
- 1/4 tsp. red pepper flakes
- 1/4 c. tomato paste
- 1/2 c. red wine
- 28 oz. can whole peeled San Marzano tomatoes
- 1/2 c. water
- 3 thyme sprigs
- 1 bay leaf
- 2 tsp. balsamic vinegar
- 1 lb. tagliatelle or pappardelle noodles (cooked)
- Parmesan
- fresh parsley
Directions
- Add 2 tablespoons oil to a large stock pot over medium-high heat. Season the chuck roast cubes with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.
- Reduce heat to medium, and add onion and cook until soft, 6 minutes, scraping any stuck fond as the onions begin to release juices.
- Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.
- Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Add the wine and continue scraping up any stuck fond from the bottom and sides of the pot.
- Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared chuck. Season with salt and pepper. Stir to combine and reduce heat to low. Cover and gently simmer, stirring occasionally, until meat easily shreds, 4 to 5 hours.
- Use a wooden spoon to break up tomatoes and meat, and remove bay leaf and time sprigs. Add your cooked pasta, gently fold and stir to coat and serve. Top with generously with grated Parmesan and freshly diced parsley, maybe some high quality drizzling olive oil.
Changes
I doubled the wine, water, and tomato paste from the original. Switched the 6 servings of pasta to 1 lb.
