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Slow-braised beef with rich tomato, wine, and handmade pasta. A Sunday table dish from the Chian interior.
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ingredients
🥩 MEAT & DAIRY
•
2.5 lbs beef chuck or short rib, cut into large chunks
•
2 tbsp unsalted butter
•
½ cup kefalotyri or parmesan, grated (for serving)
🍝 PASTA
•
1 lb herisia pasta or thick pappardelle
🍅 PANTRY
•
1 cup dry red wine
•
14 oz can crushed tomatoes
•
2 tbsp tomato paste
•
Olive oil
🧅 PRODUCE
•
2 medium yellow onions, finely chopped
•
4 garlic cloves, minced
•
2 bay leaves
🌿 SPICES & SEASONING
•
1 cinnamon stick
•
4 whole cloves
•
1 tsp dried oregano
•
Salt
•
Black pepper
Chios
Braised Beef with Herisia Pasta
Slow-braised beef with rich tomato, wine, and handmade pasta.
Slow-braised beef with rich tomato, wine, and handmade pasta. A Sunday table dish from the Chian interior.
Ingredients
🥩 MEAT & DAIRY
— 2.5 lbs beef chuck or short rib, cut into large chunks
— 2 tbsp unsalted butter
— ½ cup kefalotyri or parmesan, grated (for serving)
🍝 PASTA
— 1 lb herisia pasta or thick pappardelle
🍅 PANTRY
— 1 cup dry red wine
— 14 oz can crushed tomatoes
— 2 tbsp tomato paste
— Olive oil
🧅 PRODUCE
— 2 medium yellow onions, finely chopped
— 4 garlic cloves, minced
— 2 bay leaves
🌿 SPICES & SEASONING
— 1 cinnamon stick
— 4 whole cloves
— 1 tsp dried oregano
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large Dutch oven or heavy braising pot — for the full braise.
— Large pasta pot — for boiling pasta before serving.
🔪 PREP FIRST
🥩 MEAT PREP
— Pat beef dry with paper towels.
— Season generously with salt and black pepper on all sides.
🧅 PRODUCE PREP
— Finely chop onions.
— Mince garlic.
🍅 SAUCE INGREDIENTS READY
— Measure 1 cup red wine.
— Open crushed tomatoes.
— Measure 2 tbsp tomato paste.
🌿 SPICE SETUP
— Have nearby: cinnamon stick, whole cloves, bay leaves, oregano, salt, pepper.
Method
STEP 1 — SEAR THE BEEF
— Heat Dutch oven over high heat.
— Add:
— Generous drizzle of olive oil
— Sear beef chunks on all sides until deeply browned.
— Work in batches — do not crowd the pan.
— Remove beef and set aside.
STEP 2 — BUILD THE BASE
— Reduce heat to medium.
— Add:
— Onions
— Cook 7–8 minutes until soft and golden.
— Then:
— Add garlic
— Cook 1 minute.
— Add:
— 2 tbsp tomato paste
— Cook 2 minutes until darkened.
STEP 3 — DEGLAZE & BRAISE
— Add:
— 1 cup red wine
— Scrape up all browned bits from the bottom.
— Then add:
— Crushed tomatoes
— Cinnamon stick
— Whole cloves
— Bay leaves
— 1 tsp oregano
— 1 tsp salt
— ½ tsp black pepper
— Return beef to pot.
— Add enough water to almost cover the meat.
— Bring to a gentle simmer.
STEP 4 — SLOW BRAISE
— Cover and cook on low heat for 2–2.5 hours.
— You're looking for:
— Beef that falls apart with a fork
— Thick, glossy sauce
— Deep red-brown color
👉 Check every 45 minutes and add a splash of water if it looks dry.
STEP 5 — FINISH THE SAUCE
— Remove cinnamon stick, cloves, and bay leaves.
— Taste and adjust salt.
— Stir in 2 tbsp butter for richness.
STEP 6 — COOK PASTA
— Boil pasta in well-salted water until al dente.
— Drain and toss with a little olive oil.
STEP 7 — SERVE
— Plate pasta.
— Spoon beef and sauce generously over the top.
— Finish with grated kefalotyri.
Chef's Note: Do NOT rush the braise. The cinnamon and cloves are subtle — present but not dominant. That balance is the Chian signature.