The braised beef agnolotti I propose today are not like the classic Piedmontese ones because they lack some ingredients in the filling, but they are just as good and tasty. Excellent to bring to the table for the holidays, it will take some time, but in the end, when you taste the dish, it will have been truly worth it. Here’s also the recipe for Amarone Braised Beef.
Also discover other stuffed pasta recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 2 Hours
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 6 eggs
- 21.2 oz all-purpose flour
- 1.76 lbs beef (chuck roast)
- 2 cups red wine
- 1 carrot
- 1 onion
- 2 stalks celery
- 1 clove garlic
- 1 cinnamon stick
- 1 clove
- 1 bunch aromatic herbs (sage, thyme, rosemary, bay leaf)
- 2 tbsps extra virgin olive oil
- salt
- 1 oz flour
- 1 egg
- 3.5 oz grated Parmesan cheese
Tools
- 1 Braiser
- 1 Sieve
- 1 Baking Dish
- 1 Knife
- 1 Kitchen Twine
- 1 Pastry Board
- 1 Rolling Pin
- 1 Bowl
Steps
Prepare the herb bundle with half of the aromatic herbs. Peel the onion and carrot. Cut the celery, carrot, and onion into 1-inch pieces. Tie the meat with kitchen twine.
Place the beef in a baking dish and add the vegetables and the herb bundle. Pour the wine until it covers the meat. Add the cinnamon, clove, and pepper. Cover with plastic wrap and let rest in the refrigerator for 12 hours.Remove the meat from the marinade and pat dry with paper towels. Salt it on all sides and lightly flour it. In a pot, pour the oil. Heat on the stove.
Add the meat and sear on all sides over medium heat.
Meanwhile, strain the wine with a sieve, removing the herb bundle from the vegetables. Prepare another herb bundle with the remaining herbs.
When the meat is well seared, add the marinated vegetables. Sauté and add the strained wine. Add the herb bundle and cover with a lid.
Cook on low heat for about 3 hours. Check the liquid occasionally. If it dries out too much, add a ladle of hot vegetable broth or hot water.
At the end of cooking, remove the meat and wrap it in aluminum foil. Let it rest for 30 minutes.
Remove the herb bundle and pass the sauce with the vegetables through a sieve for a smoother and finer sauce.Chop the braised beef by hand with a knife. Place it in a bowl and add the beaten egg, Parmesan, and a ladle of the cooking sauce. Transfer the filling to a piping bag.
Place the flour in a mound on a wooden pastry board. Crack the eggs into the center of the flour. Lightly beat the eggs with a fork, then slowly start to incorporate the flour.
Continue to work the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until it is smooth and homogeneous.
Form a ball and let it rest for half an hour covered with plastic wrap.Take the dough and roll it out on the well-floured pastry board, rolling the pin in all directions.
Roll the pasta into a thin sheet and roll it up starting from the edge facing down without pressing.
Or roll out the sheet with the pasta machine.
Form long strips of pasta.
Place a bit of filling with a teaspoon or with the help of a piping bag, forming several mounds.
Fold the pasta over the filling, squeezing out the air and sealing.Cut the agnolotti with a fluted wheel.
Place them on a lightly floured tray.
They can be frozen, or cooked and dressed with the cooking sauce.
Tips
For the braised beef, you can also choose a cut of meat from the leg muscles, shoulder, and neck: such as the eye round, shank, round tip, chuck shoulder, or chuck roast.
You can freeze them first on a tray and then transfer them into freezer bags.
You can freeze them first on a tray and then transfer them into freezer bags.
Second Course Recipes
FAQ (Questions and Answers)
How to make this dish lactose-free? And gluten-free?
You can use Parmigiano Reggiano aged over 30 months or a vegan grated cheese as an alternative. It’s possible to use the same recipe by substituting fresh pasta with gluten-free pasta and, of course, paying attention to the allowed ingredients. To flour the braised beef, replace the flour with rice flour.
I propose three gluten-free fresh pasta recipes:
Gluten-Free Tortellini, Gluten-Free and Dairy-Free Meat Ravioli, Gluten-Free Raviolini.How to substitute the braised beef sauce to dress the agnolotti?
They can also be dressed with butter and sage or a tomato sauce.
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