According to The Dinner Ladies Handbook, cold nights are the perfect occasion for a big glass of pinot noir and a bowl of pure comfort. Our new 10-hour slow-braised beef cheeks are just the ticket — falling apart with the nudge of a fork, cooked in a lush red wine sauce and ready to be tumbled into a bowl of proper winter comfort. While you could pair them with mash or polenta, may we suggest: homemade scissor pasta. It’s a little rustic, a load of fun, and the perfect match for tender beef cheeks. All you need is a few pantry staples, a pair of kitchen scissors and a lot of appetite.
RECIPE:
SERVES 4
Ingredients:
2 eggs
1½ cups Tipo 00 flour (or all-purpose flour)
Salt
1 packet of Dinner Ladies 10hr slow-braised Beef Cheeks
Method:
Start with your pasta dough. Chuck your flour and eggs into a big bowl, or if you're feeling traditional, make a little volcano of flour on your bench and crack the eggs into the middle. Add a good pinch of salt and use a fork to start mixing in the flour slowly, then ditch the tools and get your hands in there. It’ll look dry and a bit tragic at first — totally normal. Keep smooshing it together and eventually, it’ll form a crumbly little ball.
If it’s too dry, wet your hands slightly. If it’s too sticky, dust on a bit more flour. Now give it a proper five-minute knead until it smooths out and looks smooth.. Wrap it in clingfilm and let it rest for about 25 minutes while you fire up the beef cheeks.
Once your dough’s had a rest, get a pot of salted water boiling — salty like the ocean. Unwrap the dough, grab your kitchen scissors and start snipping little strips straight into the bubbling water. Let them cook for 4–5 minutes, or until they’re al dente or however you like your pasta.
Meanwhile, heat the beef cheeks according to the packet instructions. Once they’re hot and tender, grab two forks and gently pull the meat apart. Stir it through your freshly cooked scissor pasta, pile it into bowls, top with grated Parmesan, and pour yourself a glass of red. You’ve earned it.
