Beef cheeks with black charcoal fettuccine, gremolata and parmesan wafers

Preparation Time: 30 mins
Serves: 4
Cooking Time: 180 mins
Ready Time: 210 mins
Cooking Method: Slow Cook
Difficulty: easy

Ingredients

FOR THE BEEF CHEEKS
2 beef cheeks
1 onion, finely chopped
2 garlic cloves, crushed
1 stick celery, finely chopped
100ml red wine
500ml beef stock

FOR THE FETTUCCINE
180gm white flour
20gm black charcoal powder
Pinch kosher salt
2 eggs
1 egg yolk
1 Tbsp oil

FOR THE GREMOLATA
Grated zest of 2 lemons
1 bunch parsley, finely chopped
100gm Parmesan cheese, finely grated
Kosher salt, to taste
Black pepper

FOR THE PARMESAN WAFERS
1/2 cup parmesan cheese, finely grated

Method

MAKE THE 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.

MAKE THE 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.

MAKE THE GREMOLATA
Mix all ingredients together to make the gremolata.
Cover and refrigerate until needed for plating up.

MAKE THE PARMESAN WAFER
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.

TO SERVE
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.

Recipe by Norka Mella Mounoz for recipes.co.nz