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Agrodolce beef cheeks with pappardelle


You'll need to begin this recipe a day ahead.

You'll need

4 beef cheeks (about 1kg) 500 ml red wine 1½ tbsp olive oil 1 onion, coarsely chopped 4 garlic cloves, coarsely chopped 1 tbsp tomato paste 1 litre (4 cups) beef stock 4 rosemary sprigs 2 tbsp brown sugar, or to taste 80 ml (1/3 cup) saba (see note) 60 ml (¼ cup) red wine vinegar, or to taste   Pappardelle 1 quantity egg-yolk pasta dough For dusting: fine semolina   Gremolata 1 cup (loosely packed) flat-leaf parsley, coarsely chopped Finely grated rind of 2 lemons 1 garlic clove, finely chopped

Method

  • 01
  • Combine beef cheeks and red wine in a non-reactive container, refrigerate to marinate overnight, turning occasionally.
  • 02
  • Preheat oven to 110C. Heat oil in a large casserole over high heat. Remove beef from marinade (reserve marinade), pat dry and cook, turning once, until browned (1-2 minutes each side), remove beef, set aside. Reduce heat to low, add onion and garlic to casserole, sauté until tender (7-10 minutes). Add tomato paste and stir occasionally until paste darkens (1-2 minutes). Add stock, three rosemary sprigs, reserved marinade and bring to the simmer. Add beef, cover and cook in oven until very tender (3-3½ hours).
  • 03
  • Meanwhile, for pappardelle, cut pasta into 2cm-thick ribbons and set aside on a tray dusted with semolina.
  • 04
  • Remove beef from liquid, strain liquid through a fine sieve into a saucepan. Add sugar, saba, vinegar and remaining rosemary. Reduce liquid over medium heat until slightly thickened (10-15 minutes). Season to taste, adding more sugar and vinegar to taste. Coarsely shred beef, toss through sauce, keep warm.
  • 05
  • For gremolata, combine ingredients in a bowl, stir to combine and set aside.
  • 06
  • Cook pasta in a large saucepan of boiling salted water until al dente (1-2 minutes). Drain, toss through beef sauce and serve hot, scattered with gremolata.

Note Saba is a thick, sweet condiment made from grape must. If unavailable, substitute vincotto.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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