French Red Wine

I need a pasta recipe for braised beef fettuccine?

I went to Brio the other night and had an amazing pasta dish.
Does anyone have a recipe for Braised Beef Fettuccine?
This one was made with cremini mushrooms, garlic, fire-roasted tomatoes and red wine veal sauce with a touch of cream

Simply learn how to braise beef and add those ingredients in a heavy, oven safe pan.

I would probably take the beef (short ribs), season with salt and pepper, and put into a large hot pot with enough canola oil to coat the pan. Sear the meat on all sides, 1-2 minutes per side. Remove the meat.

Add 1 chopped onion (with more oil if needed), 2 celery stalks, and 1 leek… saute for 8-10 minutes.

Add fresh minced garlic, usually maybe 3-4 cloves, but I throw in a ton, like 10 cloves or more… A famous restaurant in San Francisco makes there’s with 40 cloves and are left whole. At the end of cooking, they get really sweet. Anyways, saute the garlic for 2-3 minutes on a low heat setting. Add the mushrooms, and continue to saute until they are cooked down. Add 1 can of fire roasted tomatoes (I’ve seen them at the store), or just add a can of crushed San Marzano tomatoes.

Next, add 3/4 of a bottle of dry red wine. Reduce by half, scraping up all the browned bits and pieces from the bottom of the pan. Add the meat back to the pot, and enough beef stock to BARELY cover the meat.

Season with 1 bay leaf, and fresh thyme and rosemary, about 2 sprigs each. If you have cheesecloth, you should wrap these in that, so you can easily take them out when they’re done cooking. The add fresh cracked pepper.

Cover, simmer in 350 degree oven for 1.5 to 2 hours or until tender. Take beef out, and put the remaining broth on the stove and boil to reduce by half. What I do, is I strain all the veggies out, so I get only the stock leftover. Then before serving I add a little butter and cream to the sauce, and serve over the beef. Since you have mushrooms in there, you won’t want to do this, and it’ll just be more rustic that way, kinda like a mushroom-y, onion-y relish I guess.

Something you can do, is not put the mushrooms in, and instead, make a mushroom sauce.
Glaze

•1 T. olive oil
•1 lb. mushrooms, sliced
•1 white onion, sliced
•1/4 cup red wine
•1 ½ c. chicken stock
•1 ½ c. veal or beef stock
(or just use the leftover broth used in braising, add the mushrooms and cream after)
– finish off with 1 cup of cream and reduce by half.

Roast Beef with Bacon & Green Beans

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