Table of Contents
1 Introduction
A beef cheek ragu recipe is one of those dishes that never fails to please. Slow-cooked beef in a ragu sauce served simply with pasta (beef cheek pappardelle is probaly the pasta of choice) or even creamy mashed potatoes, either way it is just a lovely thing.
I prefer Beef Cheeks because they offer the correct meat-to-fat consistency and represent good value for money. You can use beef shin, short ribs or stewing steak; all work well
Your local butcher will possibly not stock beef cheeks, but they are more than happy to order them for you. It’s good to plan this dish in advance as my beef cheek recipe allows for the cheeks to marinate in red wine for 12 hours the night before cooking and allow your butcher a couple of days to order in. A final comment on the Beef Cheeks: it is difficult to advise on the number of cheeks to order as they can vary per in size, but as a rule, i would order three for four people. I cooked this recently for six people, used four beef cheeks, and still had a large portion left. If you are like me, I always order more than I need and freeze the rest.
2 What is a ragu?
Essentially it is a traditional Italian meat sauce. Across Italy, the Ragu will vary from region to region, and with all great sauces, the recipe can be adapted. For the ragu I cooked recently, I substituted the tomato passata from beef stock (apologies to any Italians reading); almost always the sauce will contain a mirepoix of chopped celery, carrots and onions.
Obviously, a ragu sauce will work and is used with other meats, pork, minced meat, sausage, lamb, and traditionally wild boar. Because it lends itself to slow cooking, usually used with cheaper cuts of meat.
3 The recipe
So, let’s get on with the recipe for my Beef Cheek ragu. I must apologise for my pictures, I cooked this boxing day, and we served it up to the family, and as quickly as I was serving, they were taking the plates and completely ignoring my instructions for neat presentation and pictures. I don’t blame them as, although I say this myself, the Ragu was lovely.
For me, this dish is ideal for a family gathering, dinner party or Sunday lunch. It gives you a stress-free cooking experience, which, as I said before, will delight your dinners.
4 What to drink?
Well, any medium to full-bodied red wine will work well, but as it is an Italian recipe, I would recommend a Sangiovese, available in most supermarkets.
Please let me know if you do try cooking this beef cheek recipe and send me any pictures. With your permission, I might replace them with mine😀
Lets us know of any recipes you would like featured on our recipe page.
Beef Cheek Ragu
Print RecipeIngredients
- Beef Cheeks x 3
- Red Wine for the marinade -about 50cl to cover Beef Cheeks
- 4 Bays leaves (for Marinade)
- Sprig of Rosemary (for Marinade)
- A few black peppercorns (for Marinade)
- 2 carrots finely chopped
- 1 large Onion finely chopped
- 2 stalks of celery finely chopped
- 350ml Passata or tinned tomatoes
- 2 Garlic cloves
- 2 Tbsp of Tomato puree
- 2 Tbsp of olive oil or vegetable oil
Instructions
Marinade the beef cheeks in red wine, bay leaves and rosemary.
[caption id="attachment_3133" align="alignnone" width="300"]
Beef cheeks in red wine marinade[/caption]
Add beef cheeks to a pan & brown; remove when browned
Finely dice the onion, celery and carrots and add to the pan; slowly cook until the veg is softened, then add chopped garlic and cook for 1 minute
[caption id="attachment_3135" align="alignnone" width="300"]
celery,onion & carrot in pancooking down in the pen[/caption]
Add the reserved red wine and reduce down, then add the browned beef cheeks. Add the Tomato Passata and tomato paste.
Bring to the boil
Transfer to the oven (160 degrees) and cook for 4 hours or when the beef cheeks fall apart with a fork. I would check the pan and stir every hour.
[caption id="attachment_3138" align="alignnone" width="202"]
Beef cheek regu after 4 hours slow cooked[/caption]
That’s how easy it is; all you need to do is cook your pasta or mash.
Serve and enjoy succulent beef in a rich red wine & tomato ragu, the perfect dinner for family or friends.
[caption id="attachment_3140" align="alignnone" width="300"]
Beef Cheeks in red wine ragu[/caption]
