Recette: Délicieux Paccheris farcies à l'Effiloché de boeuf sauce tomatée

Paccheris farcies à l'Effiloché de boeuf sauce tomatée.

Paccheris farcies à l'Effiloché de boeuf sauce tomatée Vous pouvez avoir Paccheris farcies à l'Effiloché de boeuf sauce tomatée utilisant 13 Ingrédients et 6 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Paccheris farcies à l'Effiloché de boeuf sauce tomatée

  1. Préparer 1,5 kg of viande à pot au feu.
  2. Préparer 400 gr of coulis de tomates.
  3. C'est 2 of oignons.
  4. Vous avez besoin 3 gousses of d'ail.
  5. C'est 10 cl of ketchup.
  6. C'est 10 cl of vinaigre de cidre.
  7. Vous avez besoin 15 cl of bière brune.
  8. Préparer 5 C of à Soupe de miel.
  9. Préparer 1 c of à Café de paprika fumé.
  10. Vous avez besoin 4 C of à Soupe de sauce Worcestershire.
  11. Vous avez besoin 2 C of à soupe d’huile d’olive.
  12. Préparer 1 of paquet de Paccheris (ça ressemble à des petits canellonis).
  13. Vous avez besoin of Seul et poivre.

Paccheris farcies à l'Effiloché de boeuf sauce tomatée instructions de recette

  1. Préchauffer le four à 120 degrés et prendre une cocotte allant sur le feu mais aussi au four, pour ma part c’est la Creuset que m’a offert Belle maman.
  2. Eplucher les oignon et l’ail, émincez finement les oignons, hacher l’ail et réserver.
  3. Mettre la cocotte à chauffer avec l’huile, y ajouter les morceaux de bœuf et les faire revenir sur toutes les faces une fois terminer réserver dans un plat.
  4. Mettre dans la cocotte les oignons et ail mélanger et frotter le fond pour récupérer les sucs, verser le coulis de tomates, le ketchup, le vinaigre, le miel, la bière la sauce worcestershire, le paprika, sel et poivre et mélanger le tout. Ajouter la viande couvrir et mettre au four pour une durée de 8 heures !!! attention pensez à bien arroser la ou les viandes toutes les deux heures.
  5. Sortez la cocotte du four, mettre la viande dans un plat à part et l’effiloché à la fourchette ou dans robot par petites pression et réserver. Mettre la sauce de côté.
  6. Mettre l’éffiloché dans une poche à douille et garnir les pâtes crues, puis les déposer dans un plat à la verticale ; recommencer l’opération le plat jusqu’à épuisement de la viande ou une fois que le moule est bien rempli. Verser la sauce de cuisson sur les pâtes,.

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