Sfoglini Cocoa Spaccatelli with Beer Braised Beef

Sfoglini Cocoa Spaccatelli with Beer Braised Beef

Hearty flavors marry in this dish of beef slow braised in dark full flavored ale, sour cherries, and fragrant rosemary.  We’ve paired it with our savory Belgium cocoa infused spaccatelli, making it the ideal dish to warm you up on a cold day.



  •  8 oz. Sfoglini Cocoa Spaccatelli or a hearty grain pasta
  • 1 1/2 pounds beef – ask your butcher for a good cut for braising, such as shoulder, shanks or short ribs. You can also substitute with chicken or turkey thighs, pork or veal shanks.
  • 8 oz. carrots, sliced
  • 8 oz. onions, sliced
  • 6 oz. celery, diced, set aside 2 oz. to finish
  • 5 sage leaves, chopped
  • 1 tbsp. salt
  • 1 cup dried sour cherries
  • 3 cups water
  • 2 twelve oz. bottles of beer – We used Ommegang 3 Philosophers, you could substitute with another dark full flavored ale.
  • 1 tbsp. dried rosemary
  • 4 tbsp. extra-virgin olive oil, divided
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and fresh cracked pepper to taste


Generously season beef with black pepper and salt. In a large pot on medium to high heat, add 2 tablespoons of olive oil and sear the meat until it’s brown on all sides, then take out of the pot and set aside.

In the same pot you seared the beef, add the carrots, celery and onions, a tablespoon of salt and sauté over medium to high heat for 5 minutes until vegetables are brown. When the vegetables brown, add the sage, rosemary and beer and let boil for another 5 minutes, enough time for the alcohol to cook out.

Add the beef back to pot with 3 cups of water and bring to a boil, then turn heat down to medium, cover with a lid and cook for approximately 2 1/2 - 3 hours until the meat is tender and falling apart. (As an alternative to using your stove top, you can braise/cook using a covered pot in the oven at 300 degrees for 3 hours.) Take the meat out of the pot and set aside.

In a food mill, food processor or a hand held immersion mixer, blend the vegetables until they are broken up into a thick chunky sauce.

Shred the beef, either by hand or with a fork, and add back to sauce and milled vegetables. Add the dried sour cherries and return the pot to medium heat for about 15 minutes until the cherries plump up.

Meanwhile, heat 3 quarts of salted water in a large pot and bring to a boil. Add the Sfoglini pasta and cook until just before al dente. Drain and add the pasta to the beef and vegetables along with 2 tablespoons of olive oil and cook altogether for 1-2 minutes until the pasta is al dente.

Divide the pasta among 4 serving plates. Top each serving with the remaining 2 ounces of celery and grated Parmesan. Season to taste with salt and pepper and serve.

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