Slow-Braised Beef and Cherry Tomato Sauce

Slow-Braised Beef and Cherry Tomato Sauce

8
Chef John 22088

"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

4 h 15 m servings 572 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I tried it in a slow cooker with the brisket whole. It seems a bit watery at first. I'm hoping it will thicken up.

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 ...

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!

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.

I tried it in a slow cooker with the brisket whole. It seems a bit watery at first. I'm hoping it will thicken up.

Super yummy and really easy to make. It yielded a bit more sauce than I needed but I like extra sauce when I reheat pasta dishes. Great for a group. Makes a large amount.

Made this exactly as the recipe was written. It was okay, but definitely not worth the $14 the brisket cost.

I thought this was fabulous!! Good for a cool day when you can be home most of the afternoon as it is a little time consuming. Made the house smell good. I did appreciate the video and did add a...

Reminds me of something my mother used to make while we were growing up! I love this dish and usually make it on a Saturday or Sunday when I can cook it for a long period of time!