Time: 1 hour
You will definitely raise your hands up and dance around the kitchen while this fast, delicious, healthy recipe cooks…. hands up, baby.
Music Selection: Ottawan – Hands Up
1 kg boneless blade roast, cut into 2 inch chunks
4 Tbsp butter
2 shallots, peeled and diced
4 cloves garlic, minced
1 ½ cup port wine
3 cups beef broth
6 dates, pitted and finely chopped
1 cup heavy cream
6 Tbsp flour
500 g pappardelle
2 cups baby arugula
6 oz crumbled blue cheese
1 cup walnuts, toasted and chopped
Turn oven to 350 degrees. Line a cookie sheet and spread out the walnuts. Toast for about 5 minutes, but watch them closely. Let cool.
In instant pot, turn it to sear/saute and add butter, shallots and garlic. Saute until soft. Turn off sear/saute function.
Add in the beef, port, beef broth, dates and salt/pepper. Turn on pressure cooker function on instant pot for 45 minutes on high. Then release. Using two forks, shred the beef carefully so you do not burn yourself.
Turn the instant pot back to sear/saute. In a bowl, whisk the flour and cream together until very smooth. Slowly whisk this into the hot beef, which should be bubbling, so be careful to not burn yourself. This should thicken. You may need more or less of the cream/flour depending on how thick you like your sauce.
In large pot of salted water, add 2 Tbsp of olive oil. Bring it to a boil. Cook your pasta according to the package directions. Drain and put in a bowl with a little extra oil and toss it.
To serve, place some pappardelle in a pasta bowl, top with some of the meat sauce. Top with blue cheese, walnuts and a little arugula. Enjoy with a glass of merlot.