Corned beef, for those not in the know, does not involve corn at all. Instead it is a method of curing beef (traditionally brisket) with large pieces of salt, also known as corns. You can make your own corned beef for this recipe, or just use it straight out of a can. As it is a preserved meat, I’m actually okay with using a store-bought meat in this case. After all, it is going to be the sauce from cooking it which will give it a fantastic flavor. This corned beef pappardelle is one of my favorite recipes and I hope you’ll like is as a perfect weeknight meal.
You can use store-bought noodles as well to really simplify the process, or you can make homemade pappardelle like in my Chanterelle Pasta. Either way, it’s going to come down to making a really good wine sauce with the fond from cooking the corned beef.
To simplify this entire recipe, I’m going to use store-bought ingredients in this creation, but feel free to substitute home made for anything you want.
Corned Beef Pappardelle Ingredients
12 oz can Corned Beef; chopped. There are a variety of brands you can use, but I would suggest something that isn’t lean. You’ll want a decent fat content to really enrich the sauce.
200 grams Pappardelle pasta; homemade or store-bought.
50 ml Red Wine
1 Shallot; chopped
1 tsp Oregano; dry.
1 tsp Salt, plus more for the pasta water.
25 grams Ricotta; of course you can use more or less to your taste.
2 tbsp Olive Oil, plus more for drizzling after.
1 tsp Black Pepper; freshly cracked. To taste.
Corned Beef Pappardelle Instructions
1. In a skillet on medium heat add the olive oil and chopped shallot. Once the shallot starts to get translucent add the chopped corned beef. You’ll want the meat to just brown.
2. When the meat is cooked add the red wine, salt, and oregano. Turn the heat to medium low and let simmer. While this is happening you can cook the pappardelle.
3. After about 7 minutes, or al dente, use tongs to port the pasta into the sauce pan. Don’t shake off the water, just haphazardly bring all the noodles over. Give the pan a good shake to coat everything.
4. Plate in a shallow bowl, and spoon some ricotta cheese right in the middle. Drizzle some more olive oil and add some freshly cracked black pepper. Serve immediately.
Notes
When you add the red wine to the sauce pan use a wooden spatula or spoon to scrape up all the bits from the bottom. This really brings a nice flavor to the sauce.
If the wine tastes too alchohol-y turn up the heat before you add the pasta to try to burn off more alcohol
Corned Beef Pappardelle
Ingredients
- 12 oz Corned Beef canned is okay
- 200 grams Pappardelle homemade or store bought
- 50 ml Red Wine
- 1 Shallot chopped
- 1 tsp Oregano dry
- 1 tsp Salt to taste
- 25 grams Ricotta
- 2 tbsp Olive Oil plus more for drizzle
- 1 tsp Black Pepper freshly cracked
Instructions
- In a skillet on medium heat add the olive oil and chopped shallot. Once the shallot starts to get translucent add the chopped corned beef. You'll want the meat to just brown.
- When the meat is cooked add the red wine, salt, and oregano. Turn the heat to medium low and let simmer. While this is happening you can cook the pappardelle.
- After about 7 minutes, or al dente, use tongs to port the pasta into the sauce pan. Don't shake off the water, just haphazardly bring all the noodles over. Give the pan a good shake to coat everything.
- Plate in a shallow bowl, and spoon some ricotta cheese right in the middle. Drizzle some more olive oil and add some freshly cracked black pepper. Serve immediately.
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