Beef Cheeks with Pappardelle
METHOD OF PREPARATION
Ingredients
- 2-3 kg beef cheeks
- Salt & pepper
- 2-3 black peppercorns
- 1 tbsp tomato paste
- 4 large carrots
- 2 grated tomatoes
- 1 tsp sugar
- 2 medium onions
- 2 glasses of white wine
- 500 g pasta or pappardelle
- Olive oil
- Graviera cheese from Vermio (grated)
- Water
Instructions
Season the beef cheeks with salt and pepper. Slice the onions and carrots. Lightly sauté the beef cheeks in a pot. Add the onions and continue sautéing. Deglaze with the wine, then add the tomato paste and grated tomatoes. Add the sugar, cover with water, and simmer for about 2 hours. About 20 minutes before it’s done, add the carrots. Let the sauce thicken. In another pot, bring 6 liters of salted water to a boil and cook the pasta. Alternatively, when the meat is ready, remove it from the pot and add the pasta to the broth to cook. Serve and sprinkle with grated Graviera cheese from Vermio.
Nikos Malliaras – Cook
