The mornings are darker, and the nights are cooler (and I needed an excuse to open a nice bottle of Pinot) so when I saw this recipe in the latest Gourmet Traveller I was really excited. I have altered the recipe a little as I couldn’t find beef shin so I used cheek, and I couldn’t find fresh rigatoni so I used fettuccine. Feel free to use shin and rigatoni if you can find them.
2 1/2 TBSP Olive Oil
1 Onion finely chopped
3 cloves of garlic crushed
1 kg of beef cheek (cut into 4 equal pieces)
1/2 cup strong coffee
1 tin of crushed tomatoes
1 cup of red wine
1 cup of beef stock
1/4 cup of red wine vinegar
Juice and rind of 1 orange
2 fresh bay leaves
1 packet of fresh egg fettuccine
1 packet of Feta
Parsley to garnish
Preheat the oven to 150 degrees (or if using the slow cooker, just turn it on to low) Brown the cheek in batches in a casserole that can go into the oven (or just brown the meat in a pan if using a slow cooker).
Remove the meat from the pan, and sauté onion and garlic until soft. Into the slow cooker add all the ingredients up to (not including) the pasta. Cook for around 5 1/2 hours or until the meat is falling apart.
Remove the meat from the sauce, and shred using two forks. Reduce the sauce down until it has thickened and while doing this cook the pasta according to instructions on the packet.
Put the cooked pasta into a serving dish, cover with the meat and then the reduced sauce (with bay leaves removed) sprinkle over feta and parsley.