Slow Braised Beef Cheeks with Pappardelle
A hearty main dish featuring tender beef cheeks braised in a rich sauce, served with pappardelle pasta.
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- •Beef cheeksSeasoned with salt and pepper
- •SaltFor seasoning
- •Black pepperFor seasoning
- •Olive oilFor browning
- •OnionsChunky
- •GarlicCrushed
- •Red wineFor deglazing
- •Canned tomatoesChopped
- •StockFor braising
- •PappardelleCooked
- •Flat leaf parsleyChopped
- 1
Season beef cheeks with salt and pepper.
1 min
- 2
Brown the beef cheeks in olive oil until nicely colored.
5 min
- 3
Add onions and garlic to the pan and cook until colored.
4 min
- 4
Deglaze the pan with red wine.
2 min
- 5
Add chopped canned tomatoes and stock to the pan.
3 min
- 6
Cover partially and braise in the oven at 140-150°C for 3.5 to 4 hours.
4h 0m
- 7
Cook pappardelle pasta in salted boiling water.
4 min
- 8
Drain pasta and toss with olive oil, salt, and pepper.
2 min
- 9
Serve pasta with braised beef cheeks and sauce, garnished with chopped parsley.
3 min
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