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
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
2 Quality Mark beef cheeks
1 onion
finely chopped
2 garlic cloves
crushed
1 stick celery
finely chopped
100ml red wine
500ml beef stock
For the fettucine
200g white flour
i
pinch salt
2 eggs
1 egg yolk
1 tbsp oil
For the gremolata
grated zest of 2 lemons
1 bunch parsley
finely chopped
100g Parmesan cheese
finely grated
salt
to taste
black pepper
to taste
For the parmesan wafer
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.
Start Timer
3
Remove the beef cheeks and allow to rest for until cold.
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