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Slow-Braised Beef and Cherry Tomato Sauce

Slow-Braised Beef and Cherry Tomato Sauce

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Chef John

Chef John

This deeply flavored sauce has a special beefiness that only a brisket can bring. Despite being such a slowly cooked dish, the fragrant cherry tomatoes give the sauce a surprisingly bright, fresh flavor and glow.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.
  2. Add chicken stock, bay leaf and rosemary. Bring to a simmer, turn to low.
  3. Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.
  4. Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.
  5. Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.
  6. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
  7. Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MICHAEL JACKSON
16

MICHAEL JACKSON

3/5/2012

This is like homemade Chef Boyardee! I found it a bit plain - if you saw the video, definitely spice it up as Chef John suggests. Even following his recommendations, it was still bland. I would also add a generous amount of frozen peas at the end of the cooking time, to help offse the blandness. The meat turned out great. Don't worry about the sauce being too watery - the pasta will suck it all in, and it will actually turn out a bit dry. I'll use less pasta next time.

Noty
6

Noty

3/18/2012

This was really yummy! Super important to note that the actual recipe from Chef John's website calls for *prepared tomato sauce*, as in, the jar stuff...not plain tomato sauce from the can!

Tucker
5

Tucker

3/10/2012

This was a very good recipe. Very tasty. The only time consuming part was cutting up the brisket into cubes. I will be making this one again.

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