For the braising liquid
2 pounds beef brisket, cleaned (2 kg)
1 tablespoon salt
5 cloves garlic, minced
1/2 teaspoon paprika
1/4 cup olive oil (60 ml)
1 large onion, chopped (150 g)
1 cup white wine (240 ml)
4 cups water (960 ml)
2 cans of crushed tomatoes (800 g)
250 grams pappardelle
1/2 cup grated Parmesan cheese (55 g for dusting)
Bacon slices (for serving)
For the braising liquid
2 pounds beef brisket, cleaned (2 kg)
1 tablespoon salt
5 cloves garlic, minced
1/2 teaspoon paprika
1/4 cup olive oil (60 ml)
1 large onion, chopped (150 g)
1 cup white wine (240 ml)
4 cups water (960 ml)
2 cans of crushed tomatoes (800 g)
250 grams pappardelle
1/2 cup grated Parmesan cheese (55 g for dusting)
Bacon slices (for serving)
Prepare the braising liquid: in a large bowl, season the beef with salt, garlic, and paprika
Transfer the mixture to a pressure cooker, add the olive oil and onion, and cook over high heat, stirring occasionally, until the meat browns well (about 15 minutes)
Add the wine, stir, and simmer until it evaporates (about 10 minutes)
Add the water, cover, and let it simmer (when it starts to boil)
Reduce the heat to medium-low and cook until the beef becomes tender (about 50 minutes)
Let the pressure cooker cool under cold running water, then remove the lid
Remove the beef from the pot, de-bone it, and shred it
Return the shredded beef to the pot and add the crushed tomatoes along with the liquid from the can
Cover the pot without sealing it and simmer over low heat, stirring occasionally, until the sauce thickens (about 15 minutes)
Meanwhile, in a large pot, bring 3 liters of water to a boil with 1 tablespoon salt
Add the pappardelle and cook with the lid off until al dente (about 8 minutes)
Drain and transfer to a bowl
Place the braised beef on top of the pasta and sprinkle with some Parmesan cheese
Serve immediately with remaining Parmesan cheese and bacon slices.
