The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

May 2010

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.