Pappardelle with amazing slow cooked meat

Cookbook Adventure #6 - "jamie's kitchen"

Yes I know, only six Cookbook Adventures so far and already I have turned to Jamie again!

I had some gravy beef that needed to be used up and I have just got into making my own pasta, so this recipe was a perfect combination.  The full recipe for the meat is reproduced on Leites Culinaria's website. The recipe for the pasta is on Jamie's website.





And here is my Thermotalk version:

PAPPARDELLE
Ingredients
3 eggs
300g plain flour

Method
1. Place all ingredients in TM bowl. Set dial to closed lid position and knead for 2 minutes on Interval speed. 
2. Remove from TM bowl and wrap in plastic wrap. Set aside to rest for 30 minutes. 
3. Once rested follow Jamie's instructions on how to roll out the pasta.
4. When the pasta is rolled out, dust it well with flour then fold in half, fold in half again, and then once more, dusting with flour each time. 
5. For pappardelle cut the flat rolls into 2cm sections. 




6. Make a cage with your fingers and shake until the pasta separates.
7. Cook pappardelle in boiling salted water for 3 minutes, drain and serve with the slow cooked meat.

SLOW COOKED MEAT

Ingredients
800g casserole chuck steak, chopped into 2cm chunks and seasoned with salt and pepper

30g extra-virgin olive oil

1 handful each of fresh rosemary and fresh thyme and a couple of fresh bay leaves

1 medium red or brown onion, peeled and quartered

4 garlic cloves, peeled

1 medium carrot, peeled and cut into 3cm chunks

1 celery stick, cut into 3cm chunks

100g red wine

400g fresh tomato quartered or canned tomatoes

2 tbs pearl barley, washed and drained

Salt and freshly ground black pepper

100g butter
50g Parmesan cheese

Method
1. Place Parmesan cheese into TM bowl. Grate for 10-15 seconds on speed 9. Set aside in fridge.

2. If you want your herbs chopped then pick the leaves of the rosemary and thyme, place in TM bowl and chop for 3 seconds on speed 7. Set aside. (I like the rustic look of whole herbs so I place them whole into the slow cooker and then remove the stems at the end.)

3. Place onion and garlic in TM bowl. Chop for 3 seconds on speed 5. Scrape down sides of bowl.

4. Add carrot and celery to TM bowl. Chop for 2 seconds on speed 5. Set aside vegetables.

5. Place 15g olive oil in TM bowl and set to Varoma temperature for 4 minutes reverse speed soft. Once the Varoma temperature is reached (approximately 60 seconds in), add half the meat whilst TM is still on.
6. Remove meat, and repeat step 5 for remaining half of meat.
7. Return previously browned meat to TM bowl together with vegetables and any chopped herbs and cook at Varoma temperature for 4 minutes reverse speed soft.

8. Add red wine and cook at Varoma temperature for 2 minutes reverse speed soft.

9. Add tomatoes, pearl barley and whole herbs. Cook for 70 minutes on reverse speed soft at 100C or until meat is tender enough to your liking.

10. Once meat is cooked and tender, season carefully to taste, add butter and the Parmesan that was set aside and mix for 20 seconds on reverse speed soft.

11. Serve over pasta and sprinkle with finely chopped rosemary and additional Parmesan if desired.

Variations: As this is a stew I always look through my veggie crisper in my fridge to see what other veg I can throw in to add more flavour and nutrition. Eg zucchini, capsicum, mushrooms, pumpkin, sweet potato. For the softer vegetables like zucchini, capsicum and mushroom, chop these after the carrot and celery, for 2 seconds on speed 5.

Leftover tip: Use leftover meat as filling for gourmet meat pies.  (I even cook batches purely for the purpose of making meat pies - make the shortcrust pastry from EDC p119, blind bake at 200C for 20 minutes, then add in filling, top with a sheet of puff pastry, brush with egg wash or milk and bake for 45 minutes at 200C or until top is nice and golden).