Cristina Cooks: Boeuf A La Nicoise (Braised beef stew with red wine, tomato, olives, and buttered noodles)
INGREDIENTS
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Ingredients:
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• 3 pounds boneless beef short ribs, cut into 1½-to-2-inch chunks
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• 1 tablespoon freshly cracked black pepper
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• 1 tablespoon plus ½ teaspoon thyme leaves, plus 6 sprigs
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• 6 cloves garlic, smashed
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• Zest of ½ orange
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• 5 tablespoons extra virgin olive oil
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• 1 cup diced onion
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• ½ cup diced fennel
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• ½ cup diced carrot
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• 1 bay leaf, preferably fresh
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• ¾ cup San Marzano canned tomatoes, crushed slightly, plus 8 whole San Marzano tomatoes
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• ¼ cup balsamic vinegar
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• 2½ cups hearty red wine, preferably southern French
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• 4 cups beef or veal stock
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• ½ cup pitted Niçoise olives
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• ¾ pound pappardelle
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• 6 tablespoons unsalted butter
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• 4 ounces young spinach, cleaned
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• ¼ cup plus 2 tablespoons chopped flat-leaf parsley
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• Kosher salt and freshly ground black pepper
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