Pappardelle con Stracotto

　　Active time: 1 hr Start to finish: 4 hr

　　

Ingredients

Makes 6 main-course servings

　　1 (2-lb) piece beef brisket

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　3 tablespoons extra-virgin olive oil

　　2 medium carrots

　　2 medium celery ribs

　　2 large red onions (1 lb total)

　　2/3 cup dry red wine

　　2 cups veal stock*

　　1 (14- to 15-oz) can crushed tomatoes

　　2 Turkish bay leaves or 1 California

　　8 garlic cloves

　　1 lb dried pappardelle or fettuccine

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 325°F. Pat brisket dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.

　　

Step 2

Cut carrots, celery, and onions into 1-inch pieces, then pulse in 2 batches in a food processor until finely chopped.

　　

Step 3

Transfer brisket to a platter. Add 1 tablespoon oil and chopped vegetables to pot, then sauté over moderately high heat, stirring, until softened and golden, about 5 minutes. Add wine, stock, tomatoes, bay leaves, and 7 whole garlic cloves and bring to a boil. Return brisket with any juices on platter to pot and cover, then transfer to oven. Braise brisket, turning over once per hour, until tender enough to shred with a fork, about 3 hours. Transfer to a cutting board and cut into 2-inch chunks, then shred with 2 forks. Discard bay leaves from sauce and purée sauce in 2 batches in food processor or a blender (use caution when blending hot liquids).

　　

Step 4

Mince remaining garlic clove. Heat remaining tablespoon oil in cleaned pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 1 minute. Add meat and sauté, stirring occasionally, 5 minutes. Stir in sauce and season with salt and pepper.

　　

Step 5

Cook pappardelle in a 6-quart pot of boiling salted water until al dente. Drain, then return to pot and add meat sauce.

　　

Step 6

*Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute stock using 2 tablespoons concentrate and 2 cups water; available at specialty foods shops and More Than Gourmet (800-860-9385).

　　Cooks' note:

　　Meat sauce can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving.