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Beef Cheeks with Black Charcoal Fettuccine

Upmarket Beef Cheek Recipe with Gremolata and Truffle Oil

4

Serves

30 mins

Prep Time

3 hrs

Cook Time

Norka Mella Munoz

Recipe author

Norka Mella Munoz

Norka Mella Munoz's upmarket slow cooked beef cheek fettuccine is one of our favourite pasta dishes. Deliciously rich and tender fall apart beef is served with black charcoal fettuccine and garnished with gremolata, truffle oil, and a parmesan wafer.

Norka Mella Munoz's upmarket slow cooked beef cheek fettuccine is one of our favourite pasta dishes. Deliciously rich and tender fall apart beef is served with black charcoal fettuccine and garnished with gremolata, truffle oil, and a parmesan wafer.

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Special Occasion & Entertaining,

Nose to Tail,

Dinner,

Beef,

Ingredients

For the beef cheeks

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2 Quality Mark beef cheeks

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1 onion

finely chopped

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2 garlic cloves

crushed

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1 stick celery

finely chopped

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100ml red wine

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500ml beef stock

For the fettucine

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200g white flour

i

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pinch salt

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2 eggs

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1 egg yolk

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1 tbsp oil

For the gremolata

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grated zest of 2 lemons

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1 bunch parsley

finely chopped

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100g Parmesan cheese

finely grated

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salt

to taste

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black pepper

to taste

For the parmesan wafer

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1⁄2 cup grated Parmesan cheese

Method

Beef cheeks

Fettucine

Gremolata

To serve

1

Seal the beef cheeks in a hot pan and cover with the wine, stock, onion, garlic and celery.

2

Slow cook in the oven at 150°C for three hours.

clock

Start Timer

3

Remove the beef cheeks and allow to rest for until cold.

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