BRAISED BEEF CHEEK PAPPARDELLE
Prep time: 30 minutes
Cooking time: 4 hours
4 beef cheeks
6 cloves garlic, crushed
1 tsp dried oregano pinch of chili flakes 500ml beef bone broth
1 can tomato passata
6 field mushrooms
1-2 pkt dried pappardelle 1 cup grated parmesan
2 cups rocket leaves
2 tsp flaky salt
2 tsp cooking oil
Preheat oven to 150 degrees,
Season the beef cheeks with the 1 tsp of salt and a good crack of pepper. Place them into a medium sized roasting tray with the crushed garlic, tomato passata, oregano, chili and bone broth. Cover with a piece of greaseproof paper and then wrap with tinfoil. Place into the oven for 4 hours.
While the beef cheeks are cooking, place the mushrooms upside down into a shallow tray, drizzle with a touch of oil and season with salt and pepper. Place into the oven for 20 minutes. Remove and slice.
Cook the papperdelle as per the pack instructions, drain and cool under a little running cold water.
After 4 hours take the beef cheeks out of the oven and allow to cool before removing from the stock and pulling apart with a fork. Add back into the braising liquid.
Heat a frying pan with a touch of oil and add half the beef cheeks and then half the pappardelle.
Add some chopped rocket and grated parmesan and saute until hot. Repeat with the rest of the beef cheeks and pasta.
Place the pasta onto plates and finish with a touch more parmesan and fresh rocket.