When the weather doesn’t encourage you to venture outside of the warmth of your home, when all you want to do is to wrap up in the blanket and have a lazy day, this ragu is your best friend. Beef cheeks are cheaper cut, which transforms to buttery melt in the mouth, falling apart meat when cooked slowly on low heat. Pair them with tagliatelle or pappardelle, glass of red wine, and you have beautiful dinner that will leave you feeling warm and satisfied. If the food could give you a hug, this ragu would definitely be able to do it.
Slow braised beef cheeks ragu
Ingredients
- 1 tbsp olive oil
- 1 kg beef cheeks
- 1 onion large
- 4 cloves garlic
- 2 carrots
- 2 celery sticks
- 1 glass red wine
- 0.5 l beef stock
- 2 tins tomatoes
- 100 g tomato puree
- 1 bunch parsley
- parmesan to serve
- salt, pepper and maple syrup to taste
Instructions
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Heat olive oil in the cast iron pan on high.
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Cut beef cheeks in half and season with salt and pepper. Sear them on every side until carmelised and set aside for later.
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Chop the onion and garlic and fry in the pan for 5 min on medium heat, making sure it doesn't burn.
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Add chopped carrots and celery and cook for further 10 min until softened.
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Pour a little bit of wine and let it cook out.
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Add the rest of the wine, tomatoes, puree, stock and mix well.
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Add beef cheeks, cover and cook for 3-3.5 hours on low heat until meat is tender and falling apart.
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Take the meat out, increase the heat and cook the sauce uncovered for further 30 min until nice and thick.
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Shred the meat and add back to the sauce.
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Add maple syrup to taste, season with salt and pepper
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You can eat it straight away but if left overnight in the fridge, the flavours will deepen and it will be even better.
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Serve with pasta or crusty ciabatta, lots of fresh parsley and parmesan
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Enjoy!
Did you know that food really can make you feel better when you need that big, squeeze hug? That’s why when we feel blue we crave comfort food.
Lots of hugs from me xxx
Just printed out this recipe, can’t wait to try. Look sooo good 🙂