Delicious Beef cheek ragu
Slow-braised beef cheeks, red wine and tomatoes come together to create a rich, comforting ragu that's surprisingly easy to make and perfect for entertaining.
Servings: 6 People
Ingredients
- 1 - 1.2 kilo beef cheeks (about three cheeks, trimmed of any large pieces of silver skin)
- Salt and pepper
- olive oil
- 140 grams thick pancetta, cut into small lardons
- 1 small onion, very finely diced
- 2 stalks celery, very finely diced
- 1 carrot, very finely diced
- 5 garlic cloves, finely chopped
- 1 tbsp fresh rosemary leaves finely chopped
- 1 tbsp fresh thyme leaves finely chopped
- 2 tbsp tomato paste
- 500 ml red wine
- 1 x 400 gram tin tomatoes
- 500 ml beef stock
To finish:
- Pasta of your choice (I allow 150g fresh or 100g dried per person)
- zest of a lemon
- 3 tbsp butter
- parmesan
- finely chopped Italian parsley (or a gremolata)
Instructions
- Preheat your oven to 160c (320f)
- Pat the beef cheeks dry with paper hand towels and season well with salt and pepper all over.
- Heat 1 tbsp of olive oil in a pan over medium - high heat and sear the cheeks all over until well browned. You might have to do it in a couple of batches or get two pans going to save time. Set aside.
- Heat 1 tbsp oil in a heavy bottomed oven proof saucepan and fry the pancetta over medium - high heat for 10 mins until browned, lift out onto a plate with a slotted spoon, leaving the fat behind.
- Add the onion, carrot, celery and a good pinch of salt and pepper and cook over medium heat until very soft, around 15 minutes. Lower heat if it starts to brown and add more oil if it dries out. Add the garlic and herbs in the last five minutes.
- Mix in the tomato paste and let that cook for 2 minutes.
- Add the wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
- Add the tomatoes and stock and bring to a simmer.
- Add the beef cheeks and pancetta in. The beef should be mostly covered by liquid and just bobbing at the surface. Add more stock if you need, it's OK if they are poking out slightly.
- Cover and cook in the oven for three hours, turning the beef cheeks over in the liquid half way through. At three hours pull one of them out, it should easily fall apart with two forks. If not then cook for a further 30 mins.
- Remove the beef cheeks and shred with two forks.
- Blend the sauce with a stick blender until smooth (totally optional if you prefer a chunkier sauce).
- Return the beef to the sauce. Season to taste and add a generous squeeze of lemon juice to brighten the flavors.
- The ragu is even better the next day. If making ahead, cool completely before refrigerating for up to 3 days or freezing.
To serve:
- Cook your pasta in a pot of well salted boiling water.
- The ragu makes about 6 cups, enough for 6 generous servings. Allow 1 cup of ragu per person and refrigerate or freeze any leftovers.
- Bring the amount of ragu you need to a gentle simmer in a large frying pan or skillet.
- Stir in 1 tablespoon of butter per serving until melted.
- Add your cooked pasta straight in with a splash of pasta water and let it gently bubble away for a minute or two, tossing to coat the pasta.
- Finish with plenty of freshly grated parmesan, chopped flat-leaf parsley and freshly grated lemon zest. I also love a spoonful of my zingy gremolata on top for a fresh finish.
Notes
Beef cheeks - Trim away any large pieces of silver skin before cooking. The ragu is ready when the meat easily shreds with two forks.
Pancetta - Thick-cut streaky bacon makes a great substitute if you can't find pancetta.
Wine - Use a dry red wine such as Cabernet Sauvignon, Merlot, Shiraz or Chianti. Choose one you'd happily drink.
Cook time - Every oven is different, so cook until the beef is fork tender rather than relying solely on the timing.
Serving - The ragu makes about 6 cups. Allow around 1 cup of ragu per person and freeze any leftovers for another meal.
Storage - Keeps for up to 3 days in the fridge or freeze for up to 3 months. Like most ragus, the flavor is even better the next day.