Tender but hearty handmade noodles of flour, eggs, and whole-milk yogurt add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.
Source: Food & Wine - Iliana Regan((January 2020)
1. Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes. Add celery and 9 cups water (water should come up to just below top of meat). Bring to a simmer over medium-high; cover and transfer to preheated oven. Braise until meat is fork-tender, about 3 hours. Transfer beef to a work surface, and shred with 2 forks into large pieces. Using a slotted spoon, remove celery from broth, and discard. Set aside broth in Dutch oven.
2. While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining ½ teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes (dough will be sticky and elastic). Wrap in plastic wrap, and chill 2 hours.
3. Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square (? to ¼ inch thick). Lightly sprinkle flour over top of dough. Using a sharp knife or pizza cutter, cut dough into ¼-inch-wide noodles. Arrange noodles in a single layer on a parchment paper–lined baking sheet. Add wine to reserved broth and bring to a simmer over medium-high. Add noodles to broth, and return to a simmer. Cook noodles until tender and just cooked through, 3 to 4 minutes. (You should not see a white center when you bite into cooked pasta.) Return shredded beef to pot. Stir in remaining ½ teaspoon salt.
Add salt and pepper to taste, if needed.?—ILIANA REGAN, BURN THE PLACE
MAKE AHEAD Beef can be cooked, shredded, and stored in broth in refrigerator up to 2 days ahead.
WINE Full-bodied, peppery Syrah: 2016 Ramey Sonoma Coast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1021g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1179 | ||
Calories from Fat: 662 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.5g | 98 % | |
Saturated Fat 28.6g | 143 % | |
Monounsaturated Fat 32.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 454mg | 140 % | |
Sodium 1695.7mg | 58 % | |
Potassium 1112.1mg | 29 % | |
Total Carbohydrate 49.4g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 47.6g | ||
Protein 71.9g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1179
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