![Braised Beef and Handmade Noodles](https://cdn.statically.io/img/www.foodandwine.com/thmb/gNzJfPqSjTpY58vCQVg61Q_wMD4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/braised-beef-and-handmade-noodles-FT-RECIPE0120_0-15bd379a950e4197a287ead3ba899df6.jpg)
Ingredients
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2 tablespoons olive oil
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2 cups (about 8 1/2 ounces) plus 1 tablespoon all-purpose flour, divided, plus more for work surface
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1 (3-pound) boneless chuck roast, beef brisket, or bottom round roast, trimmed
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1 1/2 tablespoons kosher salt, divided, plus more to taste
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1 1/2 teaspoons black pepper, divided, plus more to taste
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1 bunch celery, stalks cut into large pieces (about 8 cups)
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9 cups water
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2 large eggs, beaten
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1/4 cup plain whole-milk yogurt
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1/4 cup dry red wine (optional)
Directions
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Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes. Add celery and 9 cups water (water should come up to just below top of meat). Bring to a simmer over medium-high; cover and transfer to preheated oven. Braise until meat is fork-tender, about 3 hours. Transfer beef to a work surface, and shred with 2 forks into large pieces. Using a slotted spoon, remove celery from broth, and discard. Set aside broth in Dutch oven.
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While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining 1/2 teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes (dough will be sticky and elastic). Wrap in plastic wrap, and chill 2 hours.
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Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square (1/8 to 1/4 inch thick). Lightly sprinkle flour over top of dough. Using a sharp knife or pizza cutter, cut dough into 1/4-inch-wide noodles. Arrange noodles in a single layer on a parchment paper–lined baking sheet. Add wine to reserved broth and bring to a simmer over medium-high. Add noodles to broth, and return to a simmer. Cook noodles until tender and just cooked through, 3 to 4 minutes. (You should not see a white center when you bite into cooked pasta.) Return shredded beef to pot. Stir in remaining 1/2 teaspoon salt. Add salt and pepper to taste, if needed.
Make Ahead
Beef can be cooked, shredded, and stored in broth in refrigerator up to 2 days ahead.