Ingredients
- 2kg Quality Mark beef cheeks
- 2 onions peeled and finely chopped
- 8 garlic cloves peeled and crushed
- 2 celery washed and finely chopped
- 2 carrots peeled and finely chopped
- 3 cups beef stock
- 1 tsp chicken stock powder
- 1 cup red wine
- 1 tsp fresh oregano leaves or can also use dried oregano
- 1 tsp fresh rosemary or can also use dried rosemary
- 400g chopped tomatoes
- 1/2 cup tomato paste
- 1 tbsp sugar
Method
Remove the beef cheeks and place them along with the other ingredients in a slow cooker.
Add water if needed to submerge all the meat.
Set the slow cooker on low for 8 hours.
When ready to serve, remove meat and separate with a fork. The meat should pull apart easily.
Add cooking liquid to the meat to reach the desired consistency.
To serve
- 500g pappardelle, cooked according to packet instructions.
- ½ cup parmesan cheese.
- flat-leaf parsley to garnish.
Serve on freshly cooked pappardelle pasta and garnish with fresh parsley and parmesan.
Reproduced from Beef and Lamb New Zealand with permission.