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For the braised beef :
Coat the chuck roast with flour. Throw the excess flour away. In a large pan, melt the margarine and sear the roast. When the roast has been seared, add the garlic and onion. Cook for 2 minutes. Then add the beer and maple syrup. Reduce liquid by half.
Pour the content of the pan into a slow cooker. Add the beef broth. Season with salt and pepper. Cook on low for 7 to 8 hours, or until the meat pulls away easily with a fork.
Shred the meat using two forks. Transfer the meat into an airtight container. Keep the cooking juices in another airtight container.
For the rigatoni:
Cook the pasta following the instructions on the package. Drain.
Thaw the frozen peas in a bowl of cold water.
In a large pan, heat the olive oil. Brown the garlic and onion. Add the celery and bell pepper. Cook for 3 minutes. Add the mushrooms. Season with salt and pepper.
In the pan, add the demi-glace sauce, cooking juices of the roast, rosemary, and soy sauce. Boil for 5 minutes. Add the meat. Season with salt and pepper.
Carefully add the pasta and green peas to the pan.
Place the pasta in a dish. Top with arugula and parmesan.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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