Beef cheek ragu with pappardelle and gremolata

Beef cheek ragu with pappardelle and gremolata

 

Serves: 4-6

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?

 

Ingredients

Blue Triangle 4 (about 1.2kg) Cape Grim beef cheeks, cut into 3-4cm cubes
Blue Triangle 2 tbs extra virgin olive oil, plus extra
Blue Triangle 1 onion, chopped
Blue Triangle 1 carrot, chopped
Blue Triangle 1 stick celery, chopped
Blue Triangle 8 cloves garlic, peeled and crushed
Blue Triangle 500ml red wine
Blue Triangle 500ml chicken or vegetable stock
Blue Triangle 1 x 400g tin chopped tomatoes or 6 medium ripe tomatoes, chopped
Blue Triangle 1 bay leaf
Blue Triangle sprig fresh thyme
Blue Triangle 1 tbsp tomato paste
Blue Triangle 300g durum wheat semolina pappardelle

gremolata

Blue Triangle 1/2 bunch parsley
Blue Triangle finely grated zest and juice of 1 lemon
Blue Triangle 1 tbsp extra virgin olive oil
Blue Triangle 1 garlic clove, minced

 

Method

  1. For the gremolata, combine all ingredients in a small bowl, season with sea salt and freshly ground black pepper and set aside.
  2. Bring beef cheeks to room temperature and season. Heat a casserole dish with a lid to medium high, add the oil and sear meat until golden brown all over, then transfer to a bowl. In the same pot, heat 1 teaspoon oil if needed and add onion, carrot and celery to the pot, sauté on medium heat until onion turns translucent, about 5 minutes, then add garlic. Cook 5 minutes, until softened, then return beef cheeks to pot.
  3. Add wine to pot and bring to a simmer, then add stock, tomatoes, bay leaf, thyme and tomato paste. Bring to a simmer and cook over medium heat, covered, for 2 to 2 ½ hours (stirring and checking regularly) until cheeks are completely tender. Remove lid and let simmer 20 minutes to reduce and thicken liquid, if liked.
  4. Cook pappardelle according to packet instructions and divide between bowls. Top with spoonfuls of ragu and gremolata to serve.

 

TIP

This dish can be done in a pressure cooker or slow cooker. For slow cooker, cook as above. For pressure cooker, omit chicken stock or water from recipe and cook at medium pressure for 45 minutes, natural release. To reduce the liquid a little once the lid is removed, let simmer 20 minutes.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

It’s great to see first-hand the one on one relationship Greenham has with its farmers - clearly a defining factor in the final product.

Mark Wong, Coppersmith Hotel
Coppersmith

Instagram Feed

Restaurants & Retailers

True South Black Rock, VIC

True South
Black Rock, VIC

Lakehouse Daylesford

Lakehouse Daylesford

The Breakwater, Hillarys Boat Harbour WA

The Breakwater, Hillarys Boat Harbour WA

Butcher's Block, 280 Queens Pde, Clifton Hill

Butcher's Block, 280 Queens Pde, Clifton Hill

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

Our Farmers

Andrew Kay

Andrew Kay

Paul Saward

Paul Saward

Alison Napier & Son

Allison Napier

Stephen Pilkington

Stephen Pilkington

John D Bruce

John Bruce 2546
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs