Slow-braised beef cheeks with pappardelle from Gordon Ramsay's Ultimate Home Cooking: Breakfast, Lunch, Dinner by Gordon Ramsay

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Notes about this recipe

  • averythingcooks on November 12, 2017

    I make this with stewing beef chunks instead of beef cheeks (as suggested in the ingredient list). It always seems like too much liquid before going in the oven but the long, slow 4 hour braise results in a rich,thick, deep red sauce that I serve over Jamie Oliver's royal pasta cut in ribbons. Braised beef and homemade pasta = cold weather weekend cooking at its best!

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