Slow-Braised Beef and Cherry Tomato Sauce

This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 572 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 bay leaf
• ¼ teaspoon dried rosemary
• ¼ cup heavy cream
• 1 quart chicken stock
• 1 pound penne pasta
• 2 tablespoons tomato paste
• 5 cloves garlic
• 1 pint cherry tomatoes
• 2 shallots, chopped
• 1 tablespoon extra-virgin olive oil
• 2 ½ pounds beef brisket, cubed
• 3 ½ cups tomato sauce
• ½ cup finely grated Parmigiano-Reggiano

Recipe Instructions

Step 1

Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.

Step 2

Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.

Step 3

Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.

Step 4

Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.

Step 5

Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.

Step 6

Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.

Step 7

Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.