There are some pasta recipes that you do not want the dish to end. Every bite is so mouthwatering that it forces you to close your eyes and travel with your mind. One such recipe is today, pasta with slow cooked beef cheeks and gruyere.
The beef cheeks are simmered in a sauce based on red wine until they reach the point of melting in your mouth. While the taste of the sauce is enhanced and becomes deeper due to sautéed vegetables and veal stock. And all this could not be served with nothing less than the Macaroni Pastitsio No2 (Bucatini) by MISKO.
How to make the perfect sauce
If you want the sauce to be perfect then you need to do two things. The first is to use a good red wine. The truth is that many times I am tempted to use in my kitchen a wine that is budget friendly, without paying attention to the wine. And yet this is a big mistake. We should add a wine in our pot which we would also add in our glass. So, for this particular recipe where the sauce is based on wine I would suggest using a wine with a body like Xinomavro.
The second thing I would suggest you do is use your own homemade veal stock. It may sound a little scary but it really isn’t. It is definitely time consuming but the result will reward you. And when I say time consuming I am referring to the whole process and not to the time required by you. You can make a large quantity and store it in the freezer. This way when you need to enhance the taste of a dish you will have the solution. See how I make my own veal stock here.
What pasta should I use?
Every pasta recipe is unique and should be treated that way. That’s why there are so many, but so many pasta shapes. A dish like today where the beef cheeks play a leading role requires a strong pasta shape such as the MISKO Macaroni Pastitsio No2 (Bucatini) by MISKO from 100% Greek wheat and rich taste.
Pasta with slow cooked beef cheeks and gruyere
- 500 gr MISKO Macaroni Pastitsio No2 (Bucatini)
- 4 tbsp olive oil
- 1 kg beef cheeks
- 1 onion, finely chopped
- 4 garlic clove, finely chopped
- 3 bay leaves
- 1 tsp thyme
- 400 ml red wine
- 400 ml veal stock
- freshly ground pepper
- gruyere, grated
- In a large saucepan add the olive oil and sauté the cheeks on each side until golden brown. Remove the meat from the pot.
- Then add the garlic, onion and carrots and sauté for 5 minutes. Add wine and simmer for 1-2 minutes.
- Add the beef broth, bay leaves, thyme, cheeks, salt and pepper. Cook over low heat for 4 hours or until cheeks are soft.
- Taste the cheeks and when ready remove them from the pot together with the bay leaves. Using a hand blender, beat the sauce until smooth. Simmer for 5 minutes until reduced by a quarter. Return the meat to the pot.
- In a saucepan boil 5 liters of water, add 35g salt and MISKO Macaroni Pastitsio No2 (Bucatini), boil for 10 'and drain.
- Pour over the pasta with the sauce and the cheeks and serve with grated gruyere.
So this was another Saturday pasta. Pasta with slow cooked beef cheeks and gruyere. A pasta recipe that will impress even your most demanding guest.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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