(0 item) - $0.00

You have no items in your shopping cart.

Braised Beef Cheek with Paccheri Pasta

Braised Beef Cheek with Paccheri Pasta

Braised Beef Cheek with Paccheri Pasta

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
1 500ml packet of Sabato chicken stock defrosted
1 jar of Sabato cherry tomatoes
2 tsp of thyme leaves
2 bay leaves
Sea salt and freshly ground black pepper
½ jar of Losada manzanilla green olives drained
1 500g packet 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, tomatoes, 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.

Grid  List 

9 Item(s)

per page

Grid  List 

9 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.