Beef and Noodles

 Beef and Noodles Recipe:

Ingredients:
12 ounces wide egg noodles
2ish pounds beef chuck roast, cut into 2-inch pieces
fine sea salt and freshly-ground black pepper
2 tablespoons all-purpose flour
3 tablespoons avocado oil, divided
1/2 large yellow onion, finely diced
6-7 cloves garlic, pressed
8 cups water, divided
2 T Better Than Bouillon, Beef
2 teaspoons of Worcestershire Sauce
2 sprigs fresh thyme
1 large bay leaf
2 T Cornstarch
2 T Cold Water

Instructions:
Sear the beef in batches: Season the beef chunks with salt and pepper, then coat them in flour. Brown the beef in a large stockpot over medium-high heat, working in batches to avoid overcrowding. Transfer the browned beef to a clean plate as you go.
Sauté the aromatics: Add the oil to the stockpot, if needed. Sauté the onion for 4-5 minutes, or until softened. Stir in the garlic and cook for 1 minute. Add the cooked beef, thyme, bay leaf, Worcestershire sauce, and 6 cups of water to the pot. Stir to combine.
Slow cook the beef: Bring the broth to a low simmer. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 2.5 hours, or until the beef is tender enough to shred easily with a fork.
Shred the beef: Carefully transfer the cooked beef to a clean plate and shred it into bite-sized pieces using two forks. Discard the bay leaf and thyme sprigs.
Cook the noodles: Add the remaining 2 cups of beef stock to the pot and bring to a boil over high heat. Add the egg noodles and cook, stirring occasionally, until al dente.
I usually like to create a slurry of cornstarch and cold water and thicken the gravy up a bit before adding the beef in. Use more or less for the desired thickness.
Combine and serve: Remove the pan from the heat and stir in the shredded beef. Season with salt and pepper to taste.
Serve immediately, garnished with black pepper.

Pasta alla Gricia Recipe

Pasta alla Gricia is a tasty Roman classic that you can make at home with just a handful of ingredients.

Servings: 2 

Prep Time 10minutes mins 

Cook Time 15minutes mins 

Additional Time 30minutes mins 

Total Time 55minutes mins 

Calories: 975kcal 

author: Daryl and Mindi Hirsch 

Ingredients 

 1x 2x 3x US | Metric 5 ounces guanciale (pancetta or bacon can substitute) 

½ pound spaghetti 

¼ cup Pecorino Romano cheese (grated on the diamond setting of a box grater) salt ground black pepper (to taste – about 1 to 2 teaspoons) 

Pecorino Romano cheese (grated, additional for serving) 

Step-by-Step Instructions 

Place guanciale in the freezer for 30 – 45 minutes. Freezing the guanciale will make it easier to slice. Slice guanciale into lardons about 1/4" thick by a 1/2" wide. Place cut guanciale flat into a cool pan and turn heat on medium high. Turn the heat down to its lowest setting once the guanciale just begins to turn translucent, gets brown on the edges and renders its fat. Keep an eye on the pan. If the guancale looks like it's beginning to get too brown, remove it from the heat. 

Boil the spaghetti in 4 to 5 cups of salted water. (We like to add about a tablespoon of sea salt or table salt.) You may need to gently bend the pasta so it it's all submerged. Cook per instructions on the pasta box. 

Raise the heat on the guanciale to medium about 3 minutes before the pasta is ready. Just before removing the pasta, transfer 3 to 4 ladlefuls of the pasta water (about 1.5 cups) into the pan with the guanciale. Scrape up any brown bits that have accumulated in the pan. 

Use tongs to transfer the pasta to the guanciale pan. If you choose to use a colander to drain the pasta first, reserve about`1 cup of the pasta water before draining the pasta. Mix the pasta with the starchy pasta water and guanciale. Remove from heat. 

Add the Pecorino Romano and mix until the sauce is creamy. You should be able to see the bottom the pan when you drag a wooden spoon across it. Once the pasta and sauce are done, mix in a generous amount of ground black pepper to taste. 

Grate additional Pecorino Romano on the top of the pasta. Devour! 

Pro Tips You can replace guanciale with pancetta or bacon based on availability. However, we highly recommend guanciale for this dish. 

If you serve this recipe as a starter, it should serve 4 people. You can double this recipe to serve 4 main dishes. 

Suggested Equipment 3.5-Quart Stainless Steel Sauce Pan 12-Inch Stainless Steel Fry Pan with Lid Box Grater Chef’s Knife Electric Grinder Pepper Mill Estimated Nutrition Calories: 975kcal | Carbohydrates: 85g | Protein: 26g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 89mg | Sodium: 764mg | Potassium: 264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 52IU | Calcium: 157mg | Iron: 2mg