Bleak winter days are the perfect time to be in the kitchen creating something hearty, like this beef-cheek minestrone.
Ingredients
- 2 tablespoons olive oil
- 500g beef cheeks (see note), trimmed, chopped into 2cm pieces
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1/3 cup (95g) tomato paste
- 1/2 cup (125ml) red wine
- 400g can chopped tomatoes
- 1L (4 cups) Massel beef stock
- 125g risoni pasta (orzo)
- 100g baby spinach leaves
- Parmesan, to serve
- Pesto, to serve
- Grissini, to serve
Method
- Step 1Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.
- Step 2Add 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.
- Step 3Divide soup among bowls and serve with parmesan shavings, pesto and grissini.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1287 kj
Energy
12g
Fat Total
3g
Saturated Fat
4g
Fibre
23g
Protein
52mg
Cholesterol
816.05mg
Sodium
7g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Order beef cheeks from your butcher.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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