Beef Cheek and Butternut Broth in Sourdough

A hearty beef and butternut squash broth slow-cooked for three hours and served inside a hollowed-out sourdough bread bowl.

Comfort Food Beef Main Course Slow Cooked Winter

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

132.8g

per serving

531.2 g total

Fat

32.2g

per serving

128.6 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

195

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

250

Orzo Pasta

piece

Sourdough Loaf

large, round

Liquids

Water

boiling

Meat

800

Beef Cheek

NutsSeeds

tbsp

Parsley

fresh leaves, chopped

OilsFats

tbsp

Olive Oil

Vegetables

Porcini Mushrooms

dried

piece

Onion

large, roughly chopped

piece

Butternut Squash

peeled, de-seeded, cut into 5cm chunks

Method

Infuse dried porcini mushrooms in 2 litres of boiling water for 20 minutes.

Brown the beef cheek in olive oil over medium heat and transfer to a large casserole.

Fry chopped onions and butternut squash chunks until softened, then add to the casserole.

Add mushrooms and their liquid to the casserole, bring to a boil, then simmer half-covered for 3 hours.

Stir the orzo into the casserole and cook for 10 minutes until tender.

Slice the top off the sourdough loaf and hollow out the center.

Ladle the broth into the sourdough bowl and garnish with chopped parsley.