Beef Cheek Ragout
Impress your partner on your next date night with this amazing Beef Cheek Ragout recipe.
Beef Cheek Ragout
Take a trip to Italy with this Beef Cheek Ragout recipe, perfect for impressing your partner on date nights.
Cape Grim beef cheeks, trimmed of sinew x 500g
Brown Onion (Finely Diced) x 2
Minced garlic x 2 Tbsp
Shiraz x 250mL
Fennel Seeds x 1 Tsp
Mixed Herbs x 1 Tbsp
Cracked pepper x ·2 Tsp
Crushed Tomatoes 400g x 3
Oregano x 1 Tbsp
Olive Oil x 100mL
· Pappardelle Pasta – Dried
· Parmesan Cheese
In a hot camp oven or Dutch oven place half your olive oil. Brown your beef cheeks on all sides in the oil until a beautiful crust appears.
Work in batches to ensure you’re not crowding your pan. As you brown the cheeks, set them aside tented in aluminium foil.
Return your cooker to medium heat, add your onion, and sweat off until tender and translucent, add garlic and cook until just coloured.
Add fennel to the mixture and cook for 1 min, add red wine, and reduce by three quarters. Re-introduce the beef cheeks and add oregano.
Add tins of tomato, rinsing each tin with water to loosen the remnants, and add these 3 tins of water to pot. Add cracked pepper and 2 tsp salt.
Allow this mixture to rise to a simmer, then place your lid on top and cook for 3-3 ½ hours, stirring every 20-30min. Once your cheeks begin to break down, they will change from tense to soft, gooey and begin to distribute themselves through the sauce - this is how you know they are ready.
Taste again and check your seasoning.
In a pot of boiling water, cook your favourite Pappardelle pasta (We love Gussi’s, which can be found in all good supermarkets and groceries), drain.
Plate your pasta, spoon over the ragout and finish with fresh grated parmesan cheese.
- Adam H