BEEF-CHEEK MINESTRONE

Bleak winter days are the perfect time to be in the kitchen creating something hearty, like this beef-cheek minestrone.

INGREDIENTS

• 2 tablespoons olive oil
• 500g beef cheeks (see note), trimmed, chopped into 2cm pieces
• 2 each carrots, celery stalks and garlic cloves, finely chopped
• 1 onion, finely chopped
• 1/3 cup (95g) tomato paste
• 1/2 cup (125ml) red wine
• 400g can chopped tomatoes
• 1L (4 cups) beef stock
• 125g risoni pasta (orzo)
• 100g baby spinach leaves
• Parmesan, pesto and grissini to serve

• METHOD

  • 1
    Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.
  • 2
    Add carrot, celery, garlic and onion to pan and cook, stirring, for 3-4 minutes or until vegetables soften. Return beef to pan with tomato paste and cook, stirring, for 1 minute. Add wine, tomato and stock, season, then bring to a simmer. Reduce heat to low and partially cover. Cook for 2 hours or until beef is tender. Add risoni and cook for a further 10 minutes until al dente. Stir in spinach until wilted.
  • 3
    Divide soup among bowls and serve with parmesan shavings, pesto and grissini.

  • NOTES

    -

    Order beef cheeks from your butcher.
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