Prepare to embark on a culinary journey that will transform your kitchen into a Michelin-star worthy experience! Gordon Ramsay's Beef Cheek with Pappardelle is not just a recipe—it's a gastronomic adventure that promises to tantalize your taste buds and impress even the most discerning food critics. Imagine tender, melt-in-your-mouth beef cheeks braised to perfection, nestled on a bed of silky pappardelle pasta, creating a dish that's both rustic and refined. Whether you're looking to elevate your cooking skills or simply want to indulge in a restaurant-quality meal at home, this recipe will be your secret weapon to culinary greatness.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 beef cheeks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 500ml red wine
- 1 liter beef stock
- 400g pappardelle pasta
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set them aside.
- Season the beef cheeks generously with salt and pepper on both sides. This will enhance the flavor of the meat during cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Once the oil is hot, add the beef cheeks to the pot, searing them for about 3-4 minutes on each side until they develop a rich, brown crust. Remove the beef cheeks from the pot and set them aside on a plate.
- In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they soften and the onion becomes translucent. Stir occasionally to prevent sticking.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly until fragrant. Be careful not to let the garlic burn.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any flavorful bits stuck to the bottom. Bring the wine to a simmer and let it reduce by half, which should take about 10 minutes.
- Once the wine has reduced, return the seared beef cheeks to the pot. Pour in the beef stock, ensuring that the meat is submerged in the liquid. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the beef cheeks braise for about 3 hours, or until they are fork-tender and flavorful. Stir occasionally and check the liquid level, adding more stock or water if necessary to keep the meat submerged.
- When the beef cheeks are done, remove them from the pot and let them rest for a few minutes. Meanwhile, strain the braising liquid through a fine-mesh sieve to remove the vegetables, returning the liquid to the pot. Simmer the sauce for an additional 10-15 minutes to concentrate the flavors.
- While the sauce is reducing, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 4-5 minutes. Drain the pasta and set aside.
- Once the sauce has thickened, slice the beef cheeks into thick pieces and return them to the pot with the sauce. Stir to coat the meat in the sauce.
- To serve, divide the pappardelle among four plates. Top with the beef cheek mixture and spoon over some of the rich sauce. Garnish with freshly chopped parsley for a burst of color and freshness.
- Enjoy your delicious Gordon Ramsay-inspired Beef Cheek with Pappardelle!
Tips
- Choose high-quality beef cheeks: Look for well-marbled, fresh beef cheeks from a trusted butcher for the best flavor and texture.
- Patience is key: The 3-hour braising time is crucial. Low and slow cooking will break down the tough muscle fibers, resulting in incredibly tender meat.
- Don't rush the searing: Properly browning the beef cheeks creates a rich, caramelized exterior that adds depth to the entire dish.
- Wine matters: Use a good quality red wine you would actually enjoy drinking. The flavor concentrates during cooking, so a decent wine makes a significant difference.
- Check liquid levels: During braising, ensure the meat remains submerged to prevent drying out and maintain moisture.
- Rest the meat: Allow the beef cheeks to rest briefly before slicing to help retain their juices.
- Fresh herbs make a difference: Use freshly chopped parsley for garnish to add a bright, fresh note to the rich dish.
- Make ahead friendly: This recipe actually tastes better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
