to enjoy

Braised Beef Pappardelle with Tomato Salsa

The first time I had this recipe was when my sister made it during a trip to visit her in England. It has such a bright flavour and the beef is so tender and just melts in your mouth. The tomato salsa – which I would argue is more a tomato/herb blend – really brings a freshness to this dish.  

The true beauty is that this recipe is essentially made of leftovers. It is from a British cookbook called Economy Gastronomy, which starts with big recipes that make enough to use the leftovers to build the next dish. This pappardelle recipe started as a Daube of Beef (essentially a slow cooked braised beef). So today I will share both recipes, which I have adapted to Imperial measurements for those of us on this side of “the Pond.”

xoxo Aubrey

Braised Beef Pappardelle with Tomato Salsa

Adapted from Economy Gastronomy by Allegra McEvedy & Paul Merrett Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

Serves 4


2 tbsp olive oil

1 lb beef reserved from left over Beef Daube (see recipe below)

700ml liquid reserved from Beef Daube

1 1/2 mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced

Salt and freshly ground black pepper

250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve

3 tablespoons freshly grated parmesan

Tomato Salsa

2 cups Cherry tomatoes, halved

Handful chopped fresh basil leaves

Handful chopped fresh flatleaf parsley leaves

1½ tsp red wine vinegar

Salt and freshly ground black pepper


Add the beef, reserved liquid and mushrooms in a large saucepan. Half-cover the pan with a lid and cook the mixture over high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced and the sauce has thickened.

For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined.

Add the cooked, drained pasta and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.

Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan.

Daube of Beef

Adapted from Economy Gastronomy by Allegra McEvedy & Paul Merrett Preparation time: 30 mins

Cooking time: Over 2 hours

Serves 4


10 shallots, peeled and left whole

3 bay leaves

3/4 lb thick cut bacon 

1 handful of fresh thyme tied in a bunch (or 2 tsp dried thyme)

5 cloves of garlic, peeled and chopped

3 Tbl olive oil

750ml (one bottle) dry red wine

5 ½ lb chuck steak or braising steak, cut into 1 ½” cubes

Salt and Pepper to taste

1 litre beef stock

2 x 14 ½ oz cans beef consommé


Preheat the oven to 325• F.

Heat the oil in a large roasting tray over a medium heat. Add the shallots, bay leaves, bacon, thyme and garlic. Fry gently for 10-15 minutes, or until the shallots have softened and are translucent and the bacon is beginning to brown and stick to the bottom of the pan.

Add the wine to deglaze the pan. Bring the wine to a simmer and continue to simmer for 8-10 minutes, or until the volume of liquid has reduced.

Season the cubed meat, to taste, with salt and freshly ground black pepper.

Lay the seasoned meat on top of the shallots, bacon and wine mixture without mixing it. Pour over the stock and consommé so that the meat is all well covered.

Bring the mixture to a simmer, then cover the tray with foil and transfer to the oven. Cook for 2½-3½ hours. Test the meat for tenderness after 1½ hours by squeezing a piece between your thumb and forefinger. If it gives, remove the foil covering and continue to cook the beef daube, uncovered, for the remaining cooking time, until the sauce has thickened and the beef is tender.

Serve over mashed potatoes.


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