Stout & Pasilla Ragu with Quinoa Pappardelle

Lately I have been learning more about beer and thoroughly enjoying it! The complexity of different styles of beer have endless possibilities when pairing with food - but what I particularly love is experimenting with beer in cooking.

This recipe is a crazy concoction of many things, however this dish is still familiar and comforting. With stout, melty beef cheek, pasilla chillies piled on top of some freshly made quinoa pasta - what could be more comforting?

Warning; this recipe does take some time and patience but I guarantee it will be worth it!

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Serves 4 people

Preparation Time : 40 minutes

Cooking Time: 2-3 hours

RAGU INGREDIENTS

1kg beef cheeks

Pepper

Salt

5 (80g) pasilla chillies

100g yellow onion (finely chopped)

4 cloves garlic

200g carrot, finely chopped

2.5tsp cinnamon powder

2.5 tsp white pepper

2tsp smoked paprika

250mls stout beer

500g really ripe tomatoes, roughly chopped

200mls good chicken stock

100g tomato paste

2tsp brown sugar

1.5 tsp chilli flakes

2 tsp Mexican oregano

3tsp sea salt (more if needed)

THE METHOD

Grill the pasilla chillies over an open flame until nice and dark. Cover warm water for 20 minutes. Take out and then slice thinly. Reserve the liquid

Season beef cheeks with salt, pepper and brown them on high heat in olive oil in a heavy casserole pan

Take out the beef and in the delicious fat and oil, turn the head to medium and fry onions until translucent. Add in the carrot, garlic and chopped pasilla chillies

Mix in the cinnamon, white pepper and smoked paprika

Pour in stout, chicken stock, tomato paste, brown sugar, chopped tomatoes and reserved liquid from the pasilla chillies

Loosely cover with a lid, and simmer for 2-3 hours until the liquid has reduced and the beef cheeks are melty in the mouth fall apart kinda texture and can be broken up easily with a spoon.

Mix in chilli flakes, oregano and salt

QUINOA PAPARDELLE

Makes about 400g

Preparation Time: 30minutes

Cook time: a few minutes

100g quinoa flour*

THE INGREDIENTS

50g Tipo β€˜00’ flour

2 medium eggs

1 egg yolk

2g fine sea salt

Splash of olive oil

THE METHOD

Mix flours and salt together and create a well in the centre

Place eggs and egg yolk in the well and whisk in flour with a fork a little bit at a time. Add a dash of olive oil

Mix until ingredients are combine and knead until the dough comes together and is smooth.

If you are feeling lazy or a short for time, you can throw the ingredients in an electric mixer until it comes together

Wrap dough in cling film and rest in the fridge for 30-40 minutes

Divide dough into 4 pieces, cover the remainder while working with each portion

Roll out dough on a well floured surface and pass through pasta machine. Start at 0/1 setting and gradually move to the 3rd last setting. You want the pasta to be thick enough and have enough texture to hold up to the chunky ragu.

When the pasta is the correct thickness, making sure it is well floured, fold over width side on top of each other and slice 2cm thick strips with a sharp knife. Separate with flour, cover and set aside until ready to cook.

In boiling well salted water, place pappardelle and cook for about 1 minute until aldente. Strain and coat in olive oil. Plate in bowls and scoop generous amounts of the ragu on top.

Garnish with coriander and Mexican cotija cheese if your heart desires!

*I blended quinoa and finely sifted it to make the flour

Source: pasilla stout ragu and quinoa pappardelle