Beef Brasato with Pappardelle and Mint

Incanto chef Chris Cosentino stews beef drumstick and oxtail in red wine to make a brazato, which he serves with homemade peppermint pappardelle. Simple method Instead of a bull's tail, the dish simply uses a beef drumstick. Fresh pappardelle from the store replaces home-made ones.
In a large resealable plastic bag, combine the beef with the wine, mint stalks, and a generous pinch of salt and pepper. Close the bag and refrigerate overnight.Preheat the oven to 325 degrees. Drain the beef, reserving the marinade; remove the mint stalks. Dry the beef. In a large enameled cast-iron pot, heat 2 tablespoons of olive oil. Add half of the meat to the casserole and cook over a moderately high heat, turning occasionally, until everything is lightly browned, about 12 minutes. Transfer the meat to a plate. Saute the remaining meat over medium heat.Put all the meat in the casserole dish. Add the marinade and bring to a boil. Add tomatoes, season with salt and pepper, and bring to a boil. Cover and simmer in the oven for about 2 hours and 15 minutes, until the meat is very tender.Use a slotted spoon to transfer the meat to a plate and chop with 2 forks. Cook the stew liquid until reduced to 2 1/2 cups, about 20 minutes.Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain the water and return the pasta to the pan. Add the meat and reduced amount of stew liquid and cook over moderate heat, stirring occasionally, until the pasta is browned, about 2 minutes.In a small skillet, heat the remaining 2 tablespoons of olive oil until golden brown. Add the garlic and cook until lightly golden, about 1 minute. Add the mint leaves and cook for 10 seconds. Drizzle the garlic-mint oil over the pasta and stir to combine. Serve in shallow bowls, sprinkled with cheese.