Ox cheek Genovese with cheese-stuffed Ligurian flatbread

Name: Ox cheek Genovese with cheese-stuffed Ligurian flatbread
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 4 servings
Cuisine: Georgian
Ingredients: 1000.00 g ox cheeks; 30.00 ml Olive Oil; 150.00 g onions; 100.00 g carrots; 100.00 g Celery; 1.00 ცალი Bay leaf; 20.00 g Garlic; 5.00 g Rosemary; 400.00 g canned tomatoes; 250.00 ml Red wine; 500.00 ml Beef stock; 2.00 g Black Pepper; 5.00 g Salt; 400.00 g Flour; 250.00 g Cheese (mozzarella/suluguni); 50.00 g Parmesan; 30.00 g Pine nut; 20.00 g basil; 300.00 g Pappardelle (pasta); 200.00 g potatoes; 150.00 g green beans

Italian slow-cooked ox cheek is perfect comfort food in any weather, with cheese-stuffed flatbread to mop up the juices.

Prep40 min

Cook140 min

Servings4

Cal/serving989

#meat#comfort food#dinner#vegetable#carrot#italian#moroccan#potato salad#baked potatoes#vegetable stew#baked vegetables#bbq#meat dish#fresh

Ingredients

Servings

Olive Oil30 ml
Bay leaf1 ცალი
Red wine250 ml
Beef stock500 ml

Instructions

10 steps

1
To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over.
2
Add the vegetables to the pan and sweat for 5-8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft.
3
Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm.
4
Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours.
5
Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork.
6
Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes.
7
To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency.
8
To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end.
9
Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl.
10
Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside.

Nutrition

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.

989

kcal

83.3g

Protein

60.8g

Carbs

47.3g

Fat

Fiber

My notes and cooking history

Your notebook is private to your account.

Ox cheek Genovese with cheese-stuffed Ligurian flatbread

Ingredients

Instructions

Nutrition

My notes and cooking history

⭐Reviews