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Beef cheek ragù
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Total Time:
4 hours 50 minutes
Tender beef cheeks cooked slowly for incredible flavor, inspired by Nonna Miriam's love for transforming tough cuts of meat. Serve with mashed potatoes, crusty bread, polenta, or pasta. Delicious and comforting.
Ingredients:
  • 20 g dried porcini mushrooms
  • 5 beef cheeks trimmed
  • olive oil
  • 150 g piece of higher-welfare smoked pancetta
  • ½ a celery heart
  • 2 red onions
  • 2 carrots
  • 5 cloves
  • 8 cloves of garlic
  • ½ a cinnamon stick
  • 1 bunch of mixed fresh herbs (30g) such as sage, bay, rosemary, thyme, basil, parsley
  • 500 ml Barolo red wine
  • 1 x 680 g jar of passata
Instructions:
  • 1. Preheat the oven to 160ºC/325ºF/gas 3. 2. Rehydrate the porcini with boiling water. 3. Season the beef cheeks with salt and pepper, then brown in a casserole pan with oil until well colored. 4. Slice the pancetta into lardons. 5. Chop the celery, onions, and carrots into 1cm dice. 6. Crush the cloves with salt and pepper in a pestle and mortar, then add the garlic. 7. Add pancetta and cinnamon to the pan, cook until golden. 8. Add drained porcini, veg, and tied herbs, cook until soft. 9. Pour in wine, reduce by half, add reserved porcini water, passata, and water. 10. Cover with greaseproof paper and lid, cook in the oven for 4 hours. 11. Adjust seasoning and serve as desired.

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