Sunday, May 28, 2006

Pappardelle with amazing slow-cooked meat - Dinner Party prt 2


This recipe comes from Jamie’s Kitchen. It calls for beef, venison, wild boar or even pigeon. I chose to use lamb shoulder as for some reason I really wanted a lamb pasta. I also made double as I was cooking for 8 adults & 3 children & the recipe serves 4. I was a bit worried when I started thinking it would turn into big lumps of hard chewy lamb but the end result was sensational. Theh lamb flaked apart as promised & combined wiht the sauce was a lovely rich, thick wintery sauce that went perfectly with the pasta. I served with a mixed lettuce & parmsesan & a capri salad. Everyone seemed to be very happy with their dinner & all plates were emptied!

Pappardelle with amazing slow-cooked meat

800g braising meat, seasoned & cut into large 5cm chunks
extra virgin olive oil
1 handful of fresh rosemary & thyme, leaves picked & finely chopped
1 small red onion, peeled & finely chopped
4 cloves of garlic, peeled & finely chopped
1 carrot, peeled & finely chopped
1 celery stalk, finely chopped
2 wineglasses of chianti
2 x 400g tins plum tomatoes
2 tablespoons pearl barley
salt & freshly ground black pepper
400g fresh or dried Pappardelle
100g butter
2 handfuls of grated parmesan cheese

In a hot casserole dish (suitable for stove top) fry your meat in a little olive oil until golden brown then add herbs, onion, garlic, carrot & celery. Turn the heat down & continue to fry for 5 minutes or until vegetables have softened. Add your red wine & continue to simmer until the liquid has almost cooked away.

Add the tomatoes, the barley & enough water to cover the meat by 1cm. Make a cartouche of greaseproof paper. Wet it under the tap, rub with a little olive oil & place it over the pan. Put a lid on the pan as well to retain as much moisture during cooking as possible. Cook n a really low heat for 2-3 hours, its ready when the meat flakes apart. Season to taste & allow to cool slightly. Now pull the meat apart & keep over a low heat.

Cook your Pappardelle in boiling salted water & drain, reserving some of the liquid. Remove the meat from the heat & stir in the butter & parmesan & a little of the cooking water. Toss together with the pasta & serve with some freshly grated parmesan.

5 comments:

Pamela said...

Ange, this looks delicious!!!

I think you already know what a huge fan I am of Jamie Oliver, nice to see some more of his great recipes being tried out!!

Ange said...

Pamela, thks & yes I would definitely recomend this one, the eftovers last night were even better - still drooling about it myself!

anna said...

Mmm. This sounds delicious. I love slow-cooked, melt-in-the-mouth meat. I will try this with a large glass of red wine - perfect Friday night supper.

cath said...

This is the sort of stuff I love on a plate before me...looks incredible. Thanks for stopping by!

jules said...

I've been meaning to try this recipe of jamie's for ages...now you've definitely inspired me to give it a go...