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Bring to boil, cover, and then pop in oven for 4 hours or until super tender

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Take beef off and set aside, dice up carrot, celery, onion and garlic, cook in the pan until soft.

Take beef off and set aside, dice up carrot, celery, onion and garlic, cook in the pan until soft.

SLOW COOKED BEEF CHEEK WITH PAPPARDELLE PASTA

Recipe from Jo, Mercer

Ingredients

2kg beef cheeks 1 carrot

5 cloves garlic 2 sticks of celery 250ml red wine 2 canned tomatoes 30g mixed herbs like bay leaf, rosemary, thyme, basil, parsley

1. Preheat oven to fan back at 160 °C. 2. Season beef cheeks and in a casserole pot and brown on medium heat. 3. Take beef off and set aside, dice up carrot, celery, onion and garlic, cook in the pan until soft. 4. Pour in red wine and reduce by half. 5. Add the beef cheeks back in along with fresh herbs and canned tomatoes. 6. Add one tomato can filled with water. 7. Bring to boil, cover, and then pop in oven for 4 hours or until super tender. 8. Shred the beef cheeks and serve with fresh pappardelle.

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