Agrodolce beef cheeks with pappardelle

AT A GLANCE

  • Serves 6 people

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

  • 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.

Topics:

PARSLEY, ROSEMARY, RED WINE, ITALIAN, MAIN, WINTER, LEMONS, PASTA, BEEF, GARLIC

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

View Full Site