Farfalle with Three Peppercorn Braised Beef Sauce

Braising the beef in a slow cooker will take up to 10 hours however all you need to do is add the ingredients and leave it.  Once the beef is done the pasta dish takes barely 20 minutes to complete.  So cook your meat overnight or start it just before leaving for work, by dinner time you have a simple and delicious meal.  The Summer Fresh Three Peppercorn sauce is full of whole peppercorns making each bite snap with flavor.

Yields 4

Farfalle with Three Peppercorn Braised Beef Sauce
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Ingredients

  • Any size roasting beef, leftovers are great on sandwiches
  • salt and pepper
  • 3 cloves garlic
  • 1 onion, chopped
  • red wine
  • 1 bay leaf
  • 2 cups farfalle pasta
  • 1 container Summer Fresh Three Peppercorn Sauce
  • 1/2 cup cream

Instructions

  1. Heat a fry pan on high. Season your roast with salt and pepper.
  2. Place the roast in your hot pan and sear all sides. This helps lock in the juices.
  3. Once all sides are seared remove roast and place in slow cooker.
  4. Add the onion to your pan.
  5. Pour in 2 cups of the red wine, scraping the bottom of the pan to get all the wonderful brown bits off.
  6. Add the garlic cloves and bay leaf.
  7. Pour the wine mixture over the beef in the slow cooker.
  8. Add more wine, if needed, until liquid reaches half way up the roast.
  9. Cook on low 8-10 minutes.
  10. Once beef is cooked and tender remove it from the slow cooker and using two forks carefully shred the meat.
  11. Bring a large pot of salted water to a boil and cook your pasta until al dente.
  12. While the pasta is cooking whisk together the Three Peppercorn Sauce and cream in a medium pot over medium-high heat.
  13. Add the shredded beef and simmer until everything is heated through.
  14. Serve over cooked pasta and garnish with chives and parmesan cheese.
Recipe Type: Main Dishes
7.6.4
229

Heat a fry pan on high. Season your roast with salt and pepper.

Place the roast in your hot pan and sear all sides. This helps lock in the juices.

Once all sides are seared remove roast and place in slow cooker.

Add the onion to your pan.

Pour in 2 cups of the red wine, scraping the bottom of the pan to get all the wonderful brown bits off.

Add the garlic cloves and bay leaf.

Pour the wine mixture over the beef in the slow cooker. Add more wine, if needed, until liquid reaches half way up the roast.

Cook on low 8-10 minutes.

Once beef is cooked and tender remove it from the slow cooker and using two forks carefully shred the meat.

Bring a large pot of salted water to a boil and cook your pasta until al dente.

While the pasta is cooking whisk together the Three Peppercorn Sauce and cream in a medium pot over medium-high heat.

Add the shredded beef and simmer until everything is heated.

Serve over cooked pasta and garnish with chives and parmesan cheese.

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