Hearty, filling, and only requiring a few minutes of hands-on prep time in the kitchen, this slow-cooked beef cheek with gnocchi and carrots is sure to make an appearance on your dinner menus all through the winter.
Beef and Gnocchi
- Cooking and Prep: 8.5 h
- Serves: 4
Prepare the Beef and Gnocchi
Preheat oven to 225 degrees Fahrenheit. Heat three tablespoons oil in a pot. Brown meat on both sides and place in a nine- by 13-inch pan.
Add onions, carrots, and mushrooms to the pan. Sauté for 10 minutes; stir in flour. Add broth and wine; bring to a boil. Lower heat and simmer for five minutes. Pour mixture over meat. Cover and bake for eight hours.
Remove from oven and let cool for a few minutes. Using two forks, shred meat into small pieces (or strings, depending on your preference). Try to remove whatever fat you can from the cheek meat. Put the shredded meat back into the liquid vegetable mixture.
Stir gnocchi or pasta into meat and vegetable mixture and serve.
If you don’t want to slow cook this for eight hours, you can bake it at 350 degrees Fahrenheit for three and a half hours.
If your child (or in some cases, husband) will not eat the meat if there are any vegetables touching it, I have a simple solution: after sautéing, place all the vegetables in a mesh bag before adding to the pan with the meat. After serving your child, simply cut open the bag and mix all the vegetables in with the beef and gnocchi.
Photography by Miriam Pascal