Braised Beef Cheek Pappardelle


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
cracked pepper
2 tsp cooking oil


Preheat oven to 150 degrees.
Season the beef cheeks with 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 flakes and bonebroth. Cover with a piece of grease proof paper and then wrapwith tinfoil. Place into the oven for 4 hours.
When the beef cheeks have about 30 minutes left in the oven, place the mushrooms upside down into a shallow tray, drizzlewith a touch of oil and season with salt and pepper. Place intothe 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 afork. Add back into the braising liquid.
Heat a frying pan with a touch of oil and add half the beefcheeks and then half the pappardelle. Add half the mushrooms,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.

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