Beef Cheek Ragu

🧂 Ingredients

• 1 kg beef cheeks
• 2 carrots

  diced
• 1 celery

  diced
• 1 red onion

  diced
• 6 cloves garlic

  finely chopped
• 1 red chili

  finely chopped
• 1 thumbsized piece ginger

  finely chopped
• 4 sprigs thyme
• 1 piece star anise
• 1 bay leaf
• 1 tbsp tomato paste
• 500 ml red wine
• 500 ml beef stock
• 440ml can diced tomatoes
• salt
• pepper
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• pinch salt
• breadcrumbs

Instructions

• 1 Stir all ingredients together in a small bowl and serve immediately or store in
  fridge until ready. 
• 2 Cut beef cheeks into smaller sized pieces. I had 2 x 500g beef cheeks that I cut
  into 3 equal sizes.
• 3 Oil and season beef cheeks. Sear in a hot pan until golden brown on every side –
  approx 5 minutes. Remove beef cheeks and leave on a clean plate.
• 4 Add vegetables to pan, turn down to a medium heat and cook until soft – approx 5
  minutes. Add wine & stock and bring to a simmer.
• 5 Add tinned tomatoes, tomato paste, herbs & spices and stir. Place beef cheeks in
  pot and if needed top with a little water until cheeks are submerged. Bring to a
  simmer.
• 6 Cover with a lid or aluminum foil and place in oven @ 180c for 3hrs.
• 7 Remove from oven and test cheeks with tongs to see if they are cooked. You are
  looking for the cheeks to be tender and to pull apart easily. If necessary place
  back in oven for 15-20 minutes.
• 8 Remove pan from oven, discard thyme sprigs, star anise and bay leaves.
• 9 Place pan on a low heat and reduce braising liquid by 1/3 – approx 15mins.
• 10 Toss in cooked pasta with a few tbsp of the pasta water and drizzle with parsley
  oil

Nutrition Info