Beef cheeks with black charcoal fettuccine

Upmarket beef recipe with elegant flavours

Serves

Prep Time

30 mins

Cook Time

3 hrs

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

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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 fettuccine

180g white flour
20g black charcoal powderi
pinch kosher 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
kosher salt
to taste
black pepper
to taste

For the parmesan wafer

1⁄2 cup grated Parmesan cheese

Method

Beef Cheeks

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

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

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

Fettuccine

Whisk dry ingredients together and make a whole in the middle.

Mix in the eggs and oil and knead the dough until it is soft and even in texture. Not too wet and not sticking to hands. It should spring back when you touch it.

Rest for half an hour wrapped in glad wrap.

Roll out the pasta and cut into fettuccine.

Cook fresh pasta in boiled salted water for 30 seconds.

Gremolata

Mix all ingredients together to make the gremolata to sprinkle on top.

To Serve

For the parmesan wafer, preheat oven to 200°C.

Pour a heaped tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a ½ inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Place a portion of fettuccine on the plate and top with slices of beef cheek.

Top with a sprinkle of the gremolata and a cooled parmesan wafer.