BEEF CHEEK RAGù
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.
Provided by Jamie Oliver
Categories Beef Recipes Jamie Cooks Italy Beef Italian Stew
Time 4h50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic.
- When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally.
- Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.
Nutrition Facts : Calories 359 calories, Fat 12.6 g fat, SaturatedFat 4.8 g saturated fat, Protein 19.6 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 11.6 g sugar, Sodium 2.2 g salt, Fiber 3 g fibre
BEEF CHEEK AND RED WINE RAGU
My partner's amazing ragu recipe that we made for dinner tonight. Used squid ink linguinie for colour contrast.
Provided by Satyne
Categories Meat
Time 2h22m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a Large Pressure Cooker.
- Brown the beef and onions.
- Brown the garlic.
- Add the wine and let it reduce about 50%.
- Add the thyme, tomatos, tomato paste and carrots.
- Put the cooker on high setting and high heat on the stove top and bring to pressure.
- Reduce heat to low and cook for at LEAST 90 minutes. (120 minutes is better though).
- Remove the meat from the cooker and place in a bowl, shred the meat with two forks, (this step may not be nessessary if you cook for longer.).
- Return the meat to the cooker and then reduce until sauce is thick.
- Meanwhile, while reducing the sauce, get your pasta cooking.
- When you are happy with the sauce and the pasta is ready, serve and enjoy!
- If you are using a crockpot/slowcooker, leave on low heat for 14 hours.
Nutrition Facts : Calories 662.5, Fat 4, SaturatedFat 0.7, Sodium 106.5, Carbohydrate 121.3, Fiber 11.4, Sugar 19.1, Protein 21.1
BEEF CHEEK RAGU
Make this beef cheek ragu recipe in just a few simple steps. This Italian recipe is rich and full of flavour.
Provided by Michelle Minnaar
Categories Main Course
Time 7h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 160°C/320°F/gas mark 3.
- Heat the oil in a large ovenproof casserole.
- Brown the cheeks all over on a high heat, remove from the casserole and set aside.
- Lower the heat, then add the onion, garlic, celery and carrot to the casserole and fry for 3 minutes, or until the vegetables have softened.
- Return the meat to the casserole.
- Sprinkle the herbs over the vegetables.
- Crumbled the stock cubes over the meat.
- Turn up the heat and pour in the wine, letting it sizzle for a few minutes.
- Pour in the passata and add the sugar.
- Give everything a good stir and wait for the stew to reach a slow simmering point.
- Place the lid on the casserole and transfer it to the oven.
- After 1 hour, remove the lid and cook for another 3 hours. Check on the meat once in a while, turning over the top pieces so that their surfaces don't harden and burn.
- Place the lid back on, lower the heat to 140°C/275°F/gas mark 1.
- The meat should now fall apart with the touch of a fork. Remove the casserole from the oven and shred the meat to desired consistency.
- Serve on a bed of buttered pappardelle and a glass of red wine.
Nutrition Facts : Calories 594 calories, Sugar 15.1 g, Sodium 287.7 mg, Fat 51.5 g, SaturatedFat 41.7 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.3 g, Protein 4.3 g, Cholesterol 2.1 mg
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
More about "beef cheek ragu food"
BEEF CHEEK RAGU PASTA (1 RECIPE, 3 WAYS) | RECIPETIN EATS
From recipetineats.com
4.9/5 (12)Total Time 15 minsCategory PastaCalories 479 per serving
- Bring a large pot of salted water to boil. Add pasta and cook for 6 minutes or until just before al dente (i.e. slightly undercooked, very firm to touch). The pasta will be cooked more in the pasta sauce.
- Meanwhile, heat olive oil in large pan over medium high heat. Add onion and garlic and sauté for 3 minutes.
- Add remaining ingredients. Bring to rapid simmer, stirring occasionally. Adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of the pasta cooking water.
- Use tongs and transfer the pasta straight from the pot of boiling water into the pan with the ragu sauce. Add 1/2 cup of pasta cooking water and gently toss the pasta in the sauce for 1 to 2 minutes. The pasta is ready when the spaghetti is al dente (cooked but slightly firm to touch) and the sauce has thickened and is tossed through the pasta.
BEEF CHEEK RAGU - THE BURNT BUTTER TABLE
From theburntbuttertable.com
5/5 (1)
BRAISED BEEF CHEEK RAGU - GIRL CARNIVORE
From girlcarnivore.com
Ratings 12Calories 519 per servingCategory Main Course
SLOW BRAISED BEEF CHEEK RAGU WITH PARPADELLE - THE …
From thebrickkitchen.com
HEARTY BEEF CHEEK RAGU WITH PAPPARDELLE RECIPE
From southsidekitchen.com
SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
From recipetineats.com
SLOW COOKED BEEF CHEEKS IN RED WINE SAUCE
From recipetineats.com
BEEF CHEEK RAGU - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
SLOW COOKED BEEF CHEEK RAGU | RECIPE - MISSPOND
From misspond.com
SLOW COOKED BEEF CHEEK RAGU WITH PAPPARDELLE - RECIPES
From recipes.co.nz
CLASSIC BEEF RAGù RECIPE - BBC FOOD
From bbc.co.uk
BEEF CHEEK AND DARK BEER RAGU | THE COOK UP - SBS
From sbs.com.au
BEEF CHEEK RAGU PERFECT WITH PASTA - KRUMPLI
From krumpli.co.uk
BEEF CHEEK AND BEAN RAGù - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEEF CHEEK RAGU RECIPE - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
BEEF CHEEK RAGU — THE BOY WHO BAKES
From theboywhobakes.co.uk
THE BEST WAY TO MAKE BEEF CHEEK RAGU | BARBECHOO - YOUTUBE
From youtube.com
OXTAIL & BEEF CHEEK RAGù — BLACK HAWK FARMS | AMERICAN WAGYU …
From blackhawkmeats.com
RECIPE THIS | INSTANT POT BEEF CHEEKS RAGU
From recipethis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love