Beef Cheek Casserole with Gremolata
Italian Beef Cheek Casserole with Gremolata
Sticky Balsamic
4
10 minutes
2 hours 10 minutes
All
Dinner
Easy
Warm up on cold stormy days with this hearty Italian Beef Cheek Casserole. Tender beef cheeks simmered in a rich tomato and red wine gravy, enhanced with Sticky Balsamic for a depth of flavor, make this dish a comforting delight. Topped with fresh gremolata, it's perfect for cozy dinners.
Ingredients
- 500g / 1lb beef cheek, cut into 2cm pieces
- 1 onion, diced
- 1 carrot, sliced
- 2 potatoes, peeled and cubed
- 2 sticks celery, sliced
- 3 cloves garlic, crushed
- 1/2 cup McKenzie's Italian Style Soup Mix
- 1 L / 4 cups Beef Stock
- 1 x 400g / 0.9 lb tin tomatoes
- 2 tablespoons tomato paste
- 3/4 cup Red Wine, (I used Shiraz)
- 1 Tablespoon Sticky Balsamic Original
- 2 bay leaves
- 1 Tablespoon dried Italian Herbs
- 1/4 cup macaroni or your favourite pasta
- 3 Tablespoons plain flour
- Salt and pepper
- Olive oil
- 1 tablespoon finely grated lemon rind
- 1/4 cup coarsely chopped fresh parsley
- 1 clove garlic, crushed
Directions
Season the plain flour with salt and pepper and coat the diced beef cheek in the flour, shake off any excess.
In a large saucepan, heat a splash of olive oil and brown the diced beef cheeks for 1-2 minutes. Add the onion, carrot, celery, potato and garlic to the saucepan and cook for another 2 minutes. Add in the tin tomatoes, stock, red wine, tomato paste, bay leaves, Sticky Balsamic Original and McKenzie's Style Italian Soup Mix. Bring to a slow simmer and cook for 1 1/2 hours, covered. Remove the lid and continue to simmer for another 30 minutes.
Meanwhile, to make the gremolata, combine the lemon rind, parsley and garlic in a small bowl. Set aside.
Add the pasta, mix and simmer for a further 20 minutes, uncovered. Season with salt and pepper. Serve and sprinkle the fresh gremolata over the soup.
Serve with some sliced crusty bread and a nice glass of the red wine you used to make this delicious, hearty casserole.