@troymeister; I have to say, I tried your recipe the Saturday before Christmas and it was a hit! Definitely not lacking in flavor, whatsoever. I pretty much stayed on track with your recipe, other than adding a little more carrots and celery. I was the only nutmeg fan, but there were no leftovers to brag about for sure. I'll be trying this again, at the request of my wife that went into a food coma after this and some fresh baguettes. I just wish I had more time to make some fresh Gnocchi, but these store bought ones were pretty decent. Feel free to continue to share any more recipes that you might have
Rocinante Your dish looks totally awesome. The addition of more carrots I think is a great thing. It adds nice color and I'm sure some nice flavor. You can't go wrong with the store bought Gnocchi, especially because they are so reasonably priced and pack a good flavor and nice texture.
Anyway, you made my day brother. Glad it worked out. Looks Delicious!
I made this yesterday for a dinner party for 6. It was outstanding! Thank you for posting this. Here are some observations from my cook.
As 58limited did, I smoked my chuck roast, but just a little; for about an hour @185 before cubing. I wanted to give it some smoke flavor but didn’t want to cook it. That worked well.
When cubing the roast, did you include the fat? I was hesitant about that. So I removed most of the fat that I could before searing the cubes. I then rendered the fat on a separate burner and added the liquid back in when the beef broth went in. That seemed to work.
I had to guess on the amount of rosemary and sage. I laughed when I read “rosemary “ without any measurements. I probably added one tsp of each.
The smells from the oven were fantastic all afternoon!
Once the meat was shredded and back in the pot, it was not saucy at all; more like barbacoa. Definitely not gravy like. Maybe I cooked too long thereby reducing the sauce too much? BUT NO ONE COMPLAINED! 😊
I used store bought Gnocchi and it was just okay. Next time I cook this (and I will…it is fantastic) I think I will try mashed potatoes.
Thank you so much for sharing this recipe with us.
Jaybolli I am glad this worked out for you and family! Sometimes sauces thicken too much. There are a couple of fixes I use from time to time. You can add more stock, you can use pasta water. Pasta water is nice because it has a little starch and doesn't make your sauce too thin, thirdly you can add a little more tomato sauce of some kind. A can of tomato sauce, store bought marinara, Mutti Pureed tomatoes. Anything really.
I just finished mowing the yard (its hot out there) and I haven't eaten all day. Didn't want to wait for pasta to cook and I have a pack of burger buns so i give you the Sloppy Nonna sandwich. It was pretty good!
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