Ingredients
Serves 6 to 8
3 to 4 large, meaty oxtails or bone-in short ribs or 2 pounds boneless beef stew meat, cut into 2-inch pieces
Kosher salt and freshly ground black pepper, to taste
1/4 cup olive oil
3 stalks celery, chopped
1 yellow onion, chopped
1 carrot, chopped
1 small head garlic, unpeeled, halved crosswise
1 tablespoon tomato paste
3 cups (750 ml) dry red wine
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 sprig fresh rosemary
2 dried bay leaves
1 tablespoon black peppercorns
1 cup ?demi-glace (store-bought or homemade; see How To Make Cheater’s Demi-Glace below)
Semolina flour, for dusting
1/4 cup olive oil
12 baby carrots (not those blobs labeled “baby carrots” but actual young, slender carrots), blanched and halved lengthwise
1 cup mixed minced fresh thyme, rosemary, and flat-leaf parsley
1 cup (250 ml) dry red wine
1/2 recipe Homemade Red Wine Pappardelle
Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation
