Beef cheek and butternut broth in sourdough
Method
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Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes.
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Meanwhile, heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.
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Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash.
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Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
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After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.
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Meanwhile, slice the top off the sourdough loaf and hollow out the inside.
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Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.
Ingredients
- 2 litres/4¼ pints boiling water
- 50g/1¾oz dried porcini mushrooms
- 4 tbsp olive oil
- 800g/1lb 12oz beef cheek
- 1 large onion, roughly chopped
- 1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks
- 250g/9oz orzo pasta
- 1 large round sourdough loaf (the largest you can find)
- 3 tbsp chopped fresh parsley leaves, to serve
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