date:Jun 13, 2014
paper. Cover. Bake for 21/2-3 hours or until beef is tender. Set aside to cool. Place in the fridge overnight to develop the flavours.
3. Skim fat from the surface of the braising liquid. Transfer beef to a plate. Strain the braising liquid into a saucepan. Bring to the boil. Boil for 10 minutes or until the sauce reduces slightly. Coarsely shred the beef. Add to the pan and place over medium heat. Cook for 10 minutes or until heated through.
4. Meanwhile, cook pasta until al dente. Drain.
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