Shredded Beef & Coquillettes by @niangcook

3h15
Medium

4 servings

🥩

500 g

Beef Chuck

🧅

1

Red Onion

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🟡

1 g

Turmeric

🌶️

1 g

Paprika

🟤

1 g

Cumin

🫚

1 g

Ginger

🍅

400 g

Canned Crushed Tomato

💧

200 ml

Water

🥢

3 tbsp

Salted Soy Sauce

🍯

30 ml

Sweet Soy Sauce

🌶️

5 ml

Harissa

🍝

200 g

Coquillette Pasta

🫒

15 ml

Olive Oil

Preparation Steps

  1. Step 1/13

    Finely dice 1 red onion on the cutting board.

    red onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Season the 500 g beef rib meat with salt, black pepper, turmeric, paprika, ground cumin, and ground ginger.

    beef rib meat
    salt
    black pepper
    turmeric
    paprika
    ground cumin
    ground ginger
    🥄measuring spoon

  3. Step 3/13

    Heat 1 tablespoon olive oil in the large Dutch oven over medium-high heat.

    olive oil
    🍲large Dutch oven
    🥄measuring spoon

  4. Step 4/13

    Sear the seasoned beef rib meat for 3 to 4 minutes per side until deeply browned.

    beef rib meat
    🍲large Dutch oven
    🥄wooden spoon

  5. Step 5/13

    Add the diced red onion and cook for 3 minutes until softened.

    red onion
    🍲large Dutch oven
    🥄wooden spoon

  6. Step 6/13

    Pour in 400 g canned tomato pulp and 200 ml water.

    canned tomato pulp
    water
    🍲large Dutch oven
    🥛measuring cup

  7. Step 7/13

    Stir in 3 tablespoons salty soy sauce, 2 tablespoons sweet soy sauce, and 1 teaspoon harissa.

    salty soy sauce
    sweet soy sauce
    harissa
    🍲large Dutch oven
    🥄measuring spoon
    🥄wooden spoon

  8. Step 8/13

    Cover the Dutch oven and simmer the beef over low heat for about 120 minutes until fork-tender.

    beef rib meat
    🍲large Dutch oven

  9. Step 9/13

    Remove the cooked beef from the sauce and shred it with 2 forks.

    beef rib meat
    🍴fork

  10. Step 10/13

    Return the shredded beef to the sauce and simmer for 10 minutes.

    beef rib meat
    🍲large Dutch oven
    🥄wooden spoon

  11. Step 11/13

    Boil the 200 g shell pasta in salted water for 8 to 10 minutes until al dente.

    shell pasta
    salt
    water
    🍲large saucepan
    🥄wooden spoon

  12. Step 12/13

    Drain the shell pasta in the colander and reserve a small amount of pasta cooking water.

    shell pasta
    water
    🫗colander
    🥛measuring cup

  13. Step 13/13

    Fold the drained shell pasta into the shredded beef sauce, adding reserved pasta water if needed to loosen the sauce.

    shell pasta
    beef rib meat
    water
    🍲large Dutch oven
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Seasoning, Beverages, Condiment, Oil

Ingredients

Beef chuck, Red onion, Salt, Pepper, Turmeric, Paprika, Cumin, Ginger, Canned crushed tomato, Water, Salted soy sauce, Sweet soy sauce, Harissa, Coquillette pasta, Olive oil

Allergens

Soy, Gluten

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

590 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 56g, Fat: 22g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Iron: 5.2mg, Sodium: 1420mg, Potassium: 720mg, Calcium: 65mg

Vitamins

Vitamin B12: 3.1µg, Vitamin C: 12mg, Vitamin A: 85, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 15 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large Dutch oven, wooden spoon, measuring spoon, measuring cup, fork, large saucepan, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French, Mediterranean, North African-inspired, Fusion

Geographic

France, Europe

Various

Aspect

Texture

Tender, Shredded, Saucy, Al dente

Flavors

Savory, Umami, Spicy, Smoky, Sweet, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container at 4°C / 40°F or below,Reheat until piping hot), freezer : 2 months (Freeze in airtight portion-sized containers,For best texture, freeze beef sauce separately from pasta,Thaw in the refrigerator before reheating)