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Pangkarra Pappardelle with Stout & Black Fungi Beef Cheek Ragout




Pangkarra Pappardelle 375g
Beef Cheek 500g (diced)
Clare Valley Brewing Company Stout 2 x 375ml bottles
Black Fungi 100g (roughly chopped)
Carrot 2 (halved and roughly chopped)
Red Onion 1 Large (diced)
Garlic 3 - 4 Cloves (crushed)
Rosemary 1 Sprig (finely chopped)
Parsley ½ Bunch
Tomatoes 400g Tinned or fresh
Tomato Paste 1 Tablespoon
Worcestershire Sauce 2 Tablespoons
Water 500ml
Sour Cream 200g
Ground Black Pepper Pinch
Salt Pinch
Olive oil Drizzle



- Heat a cast iron or heavy pot over high heat and drizzle with oil
- Add the beef cheek and fry until browned on all sides
- Reduce the heat to medium and add the onion, garlic and rosemary and cook until onion is tender
- Add the tomato paste, Worcestershire sauce and ground pepper stirring through to combine
- Increase the heat to high, add the stout and cook until the liquid has reduced by a third
- Stir in the tomatoes and half the water (ensure all ingredients are submerged with liquid)
- Bring to the boil and then place the lid on the pot
- Cook over medium heat for 1 hour (check the liquid level after 30 minutes, add water if required)
- After 1 hour, check the meat tenderness by breaking with a wooden spoon (add water if required)
- Add the carrots and black fungi and cook for another 30 minutes
- In another pot bring water to the boil and add a pinch of salt
- Add the Pangkarra Pappardelle and cook for 6 - 8 minutes
- While the pasta is cooking, remove the ragout from the heat to cool slightly
- Stir through the sour cream until combined, then return to the heat to bring back to temperature
- Chop the parsley and stir through the ragout (reserve some to serve)
- Strain the pasta and serve evenly into 4 bowls, spoon over the ragout and sprinkle with parsley
- Cooking time may vary based on pot, heat and cooktop (meat should be tender and falling apart)
- Black Fungi can be substituted with mushrooms
Serves 4