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Slow Cooked Beef Rib Pappardelle w/ Marrow

Slow Cooked Beef Rib Pappardelle w/ Marrow


Serves 2 


Ingredients:


300-400gm Magills Slow Cooked Beef Ribs 

Pappardelle 

Cannon bone cut in half (so marrow is exposed)

Herbs - Sage, Rosemary, Oregano 


Topping:

Pecorino Romano or Parmesan

Italian parsley

Sour cream


Method:


Start by roasting the cannon bone in the oven so the marrow becomes soft enough to scoop out. Just leave as is - add salt & pepper later if needed.


Once this is cooked, pop your pasta in boiling, salted water. When the pasta is halfway, pop your Slow Cooked Ribs in the microwave - simply snip a corner of the bag and place in a bowl. Heat for two and a half minutes. 


Place marrow and juice from the ribs into the frypan on a low heat, with your choice of herbs and stir until combined. 


Use two forks to pull the meat, once pasta is al dente, place in a bowl together and spoon your juice/marrow sauce over top. Serve with your choice of cheese, fresh herbs and/or sour cream. 

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