Beef-cheek minestrone

Recipes / Soups

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

Recipe «Beef-cheek minestrone» presented in category Recipes / Soups, to prepare this dish you will need no more 2:40 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 500g beef cheeks , trimmed, chopped into 2cm pieces, 2 each carrots, celery stalks and garlic cloves, finely chopped, 1 onion, finely chopped, 1/3 cup tomato paste , 1/2 cup red wine, 400g can chopped tomatoes, 1L Massel beef stock , 125g risoni pasta, 100g baby spinach leaves, Parmesan, pesto and grissini to serve.

Ingredients:

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

Instructions

  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.