Pasta Madness

Braised Beef & Caramelized Cabbage Filling

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Ingredients

  • 1½ pounds (680 grams) braising beef like chuck, cut into 1½-inch pieces
  • Kosher salt and freshly ground black pepper
  • ¼ cup (35 grams) all-purpose flour
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 yellow onion, halved and sliced into ¼-inch half-moons
  • 2 tablespoons (30 grams) unsalted butter or dairy-free butter alternative
  • 12 ounces (340 grams; about ½ small) Savoy or green cabbage, core removed, roughly chopped
  • ½ cup (120 ml) dry white wine
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 garlic cloves, peeled and smashed
  • 2 cups (500 ml) low-sodium chicken stock, beef stock, or water
  • Whole nutmeg
  • 4 tablespoons (55 grams) cold unsalted butter or dairy-free butter alternative, for serving

Directions

  1. Pat the beef dry, season it generously with salt and pepper, and dust the cubes with flour. In a Dutch oven or wide, heavy-bottomed pot, warm the oil over medium-high heat. Add the beef and sear until golden, 2 to 3 minutes per side. Transfer the meat to a plate and turn down the heat to medium.
  2. Add the onion and a splash of water to deglaze the bottom of the pan and scrape up the browned bits. Cook the onion, stirring occasionally, until soft, about 5 minutes
  3. Increase the heat to medium-high. Add the 2 tablespoons butter and the cabbage and stir until the butter melts. Season with salt and pepper and cook, stirring often, until the cabbage caramelizes around the edges, about 10 minutes. Use more water to deglaze the pan as needed.
  4. Pour in the wine and simmer until slightly reduced, about 2 minutes. Return the meat to the pot, then add the rosemary, thyme, garlic, and enough stock or water so that everything is mostly covered. Bring to a lively simmer, then reduce the heat to medium-low. Cover the pot and cook at a slow but steady simmer, turning the pieces halfway through, until the meat is tender, about 2 hours. When the meat is done, remove it from the pot and let cool completely. Cut away any fat and gristle.
  5. Discard the herb sprigs and carefully strain the leftover cooking liquid through a fine-mesh sieve into a heatproof container, pushing as much liquid out of the vegetables with a spatula as you can. Reserve both the vegetables and the liquid—you should have about 2 cups (500 ml)—and let cool. I prefer to refrigerate the liquid so I can skim the fat before using.
  6. Tear the beef into bite-sized pieces into the bowl of a food processor. Blot the strained vegetables with paper towels and add them to the meat. Pulse in short bursts until chopped and well combined. Season to taste with salt, pepper, and freshly grated nutmeg.
  7. For four to six servings, transfer half of the filling to a bowl or piping bag and refrigerate until ready to use. Pack the other half of the filling in a freezer-safe container and freeze for another day—it’ll last for up to 3 months, though the sooner you use it, the better it’ll taste. As for the braising liquid, I prefer to use all of it at once, but you can divide it into two containers and freeze one for later if you prefer.
  8. Bring the braising liquid to a simmer over medium-high heat in a medium sauté pan or large saucier. Season to taste with salt. Cook the pasta in well-salted water and, when tender, transfer it directly to the sauce, along with the 4 tablespoons cold butter. Continue cooking, swirling the pan constantly, until the butter melts and the pasta is well coated. Divide the pasta among bowls and serve.

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