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Slow-cooked beef cheek & mushroom ragu with pappardelle
Slow-cooked beef cheek & mushroom ragu with pappardelle
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Beef slow-cooked to tender perfection, bursting with exquisite flavor.
Ingredients:
  • 1kg beef cheeks
  • 150g sliced streaky bacon, thickly sliced
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 4 garlic cloves, thinly sliced
  • 4 anchovies, finely chopped
  • 495.00 gm red wine
  • 44.40 gm tomato paste
  • 30g butter
  • 400g brown mushrooms, thickly sliced
  • 250.00 ml beef consommé
  • Cooked pappardelle, to serve
Instructions:
  • Preheat the oven to 160C (140C fan-forced).
  • - Heat oil in a large heavy-based saucepan over medium-high heat until shimmering. Season beef and brown in 2-3 batches for 4 minutes each. Set beef aside. - Cook bacon in the same pan for 3-5 minutes until browned. Set aside with beef. - Reduce heat to medium. Add onion, carrot, garlic, anchovy, and bay leaves. Cook for 5 minutes until onion softens. - Stir in wine and paste, deglazing the pan. Return beef and bacon to the pan with any juices. - Bring to a boil, cover, and transfer to oven for 1 1/2 hours. - Uncover, turn beef, and cook for another hour until very tender.
  • In a large frying pan over high heat, melt butter until sizzling. Saute mushrooms for 5 minutes until golden brown, then add them along with consomme to the beef. Bring to a boil over medium-high heat, then reduce heat and simmer uncovered for 30 minutes until the sauce slightly thickens. Remove from heat and use 2 forks to shred the beef.

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