Truffle Beef Chin Linguine

Name: Truffle Beef Chin Linguine
Yield: 2 servings
Cuisine: British
Ingredients: 180 g Linguine; 250 g Cooked red-wine braised beef chin, roughly shredded; 5 tbsp Beef braising jus; 1 Garlic clove, finely chopped; 1 tsp Olive oil; 20 g Unsalted butter; 40 g Parmesan, finely grated; 2 –3 tsp Truffle sauce; 120 –150 ml Reserved pasta water; to taste Freshly ground black pepper; as needed Salt; 1 small handful Rocket (optional)

Bee Vinitra @cook_24600183

This is actually a great reason to make extra braised beef chin. The beef tastes even deeper the next day, and the concentrated red-wine jus becomes the sauce base for the pasta.

Bee Vinitra @cook_24600183

This is actually a great reason to make extra braised beef chin. The beef tastes even deeper the next day, and the concentrated red-wine jus becomes the sauce base for the pasta.

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Ingredients

2 servings

180 gLinguine
250 gCooked red-wine braised beef chin, roughly shredded
5 tbspBeef braising jus
1Garlic clove, finely chopped
1 tspOlive oil
20 gUnsalted butter
40 gParmesan, finely grated
2–3 tsp Truffle sauce
120–150 ml Reserved pasta water
to taste Freshly ground black pepper
as neededSalt
1small handful Rocket (optional)

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Steps

1

Bring a large pot of salted water to a boil. Cook linguine until 1–2 minutes before al dente. Reserve 200ml pasta water.
2

Heat olive oil in a large pan over medium-low. Add garlic, cook 20–30 sec until fragrant.
3

Add shredded beef chin and beef jus. Pour in 60ml pasta water, break up beef, simmer 1–2 min.
4

Add linguine to the pan. Add 40–60ml pasta water, toss over medium heat for 1 min until glossy.
5

Turn off heat. Add butter, Parmesan, 2 tsp truffle sauce, and black pepper. Toss until emulsified.
6

Adjust sauce with more pasta water if needed. Taste and add extra truffle sauce if desired.
7

Plate the linguine, top with beef, extra Parmesan, black pepper, and rocket if using.

Tips

Add the truffle sauce only after turning off the heat. High heat dulls its aroma. Also, don’t add cream—the collagen-rich beef jus, butter, Parmesan and pasta water already make an exceptionally rich, silky sauce.