Braised Beef Agnolotti
Piedmontese dish to pair with a Piedmontese wine.
Nothing better than an agnolotti!
We learned this recipe online from Gourmet traveller and we have loved it ever since!!!
- 3 tbsp olive oil
- 100g butter
- 250g flour
- 2 eggs
- 1 extra egg yolk
- Handful of sage leaves
- 40gm roasted hazelnuts, roughly chopped
- Cavolo Nero
- 150g grated parmesan
- 1 onion, finely chopped
- 5 cloves garlic, finely chopped
- 500g brisket or flank steak would work
- ½ tin of chopped tomatoes (200g)
- 240ml red wine
- 2 tsp red wine vinegar
If you do not have a pasta machine you can try using a rolling pin or just buy Fresh egg pasta sheets and roll these out instead of the homemade pasta
- Preheat yo oven to 150C.
- Heat 1 tbsp oil in a dutch oven. Casserole dish or any heavy bottomed style pan over low heat
- Add onion and garlic.
- Cook and stir frequently until very soft and sweet, about 20 minutes.
- Meanwhile, heat remaining oil in a frying pan over high heat.
- Add beef and brown, turning occasionally, until well coloured, about 5-7 minutes.
- Transfer to your pot with the chopped tomatoes, wine and vinegar.
- Increase heat to medium-high and bring to a simmer.
- Season to taste, then cover and pop in your preheated oven.
- Leave it to cook for 3 hours, turning the meat every hour.
- Remove meat from sauce.
- Shred with two forks, then finely chop.
- Remove as much oil from sauce as possible.
- Throw it back on a medium high heat and simmer sauce over until reduced by a third.
- This should take about 15 minutes.
- Return meat to sauce.
- Mix it all well and season to taste.
- Cool, then transfer to refrigerator to chill for 2 hours.
- Meanwhile, for pasta dough, pulse flour and 1 tsp salt in a food processor to combine.
- Add eggs, the extra yolk and oil, and blitz until dough comes together.
- Add about 1-2 tsp of water if needed to bring together.
- Turn out onto a lightly floured surface and knead to a smooth dough, dusting with extra flour if a little sticky.
- Wrap in plastic wrap and rest in refrigerator for 1 hour, or until needed.
- Bring dough to room temperature and divide into 8 pieces, then cover with a tea towel.
- Working with a piece at a time, flatten, then roll through pasta machine.
- Fold in half, then roll again until smooth.
- Continue folding and rolling, reducing settings notch by notch and dusting with flour if necessary, until 1mm-thick.
- Lay pasta sheet on a lightly floured surface and cut in half lengthways.
- Place mounds of beef filling 2 teaspoons in size along the long edge closest to you, about 4cm apart.
- Lightly brush the other side with water, then fold the long edge closest to you over filling, and press down to seal.
- With both hands at the same time, pinch dough on either side of filling, sealing the dough and creating pillow shapes.
- With a crinkle cutter, trim long edge of pasta sheet near the fold, then cut between each pillow of filling to make individual pieces.
- Transfer to a tray dusted with semolina and repeat with remaining dough and filling.
- Fill a saucepan with cold water and season well with salt.
- Bring to the boil.
- Lob in your agnolotti and cook for 4 minutes, until al dente.
- Drain and set aside in bowls.
- Meanwhile, grab a separate frying pan.
- Heat butter in pan over medium-high heat until foaming and nut brown.
- Add sage and stir until crisp.
- Add hazelnuts.
- Stir well.
- Spoon over pasta, then add parmesan and serve topped with cavolo nero.