Large tubes of paccheri pasta are ideal to capture and hold this rich, slow-cooked beef cheek braise. Laced with a perfect balance of herbs and spices, including La Chinata smoked paprika, and studded with plump, juicy Losada Manzanilla olives, this dish is bursting with flavour in every bite.

Serves 6

1 onion, finely chopped
1 carrot, large dice
120g of Pedrazzoli coppa stagionata, diced
4 cloves of garlic, finely chopped
3 beef cheeks
Girolomoni 00’ flour, to coat
1 Tbsp La Chinata sweet smoked paprika
1 pinch of Spice Trader chilli flakes (optional)
1 cup of dry white wine
1 Tbsp Capirete PX sherry vinegar
500ml chicken stock
1 bottle (330g) Alicos salsa pronta di pomodoro
2 tsp of thyme leaves
2 bay leaves
Salt and freshly ground black pepper
½ jar of Losada manzanilla green olives, drained
500g Girolomoni paccheri pasta
Grated Parmigiano Reggiano, to serve

Sauté onion, carrot, coppa stagionata and garlic for 5 minutes in a large oven-proof casserole pan at low-medium heat. Remove from pan and set aside.

Dust beef cheeks in seasoned flour and brown on both sides. Add smoked paprika and chilli flakes, then deglaze the pan with wine and sherry vinegar. Add stock, salsa pronta di pomodoro, and the sautéed vegetables along with the herbs. Season lightly.

Cover with cooking paper and lid, and bake for 2 hours at 160°C. Add olives and cook a further 2 hours, basting occasionally, until meat is tender (top up with extra stock or water if needed).

Cook paccheri pasta in well salted water until al dente (around 12 minutes). Drain. Lightly shred beef cheeks and serve on pasta, with a sprinkle of Parmigiano Reggiano.

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