Beef Cheek And Red Wine Ragu Recipes

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BEEF CHEEK RAGU



Beef Cheek Ragu image

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

2kg (4lbs) beef cheeks
30ml (2 tbsp) vegetable oil
2 onions, peeled and finely chopped
8 garlic cloves, peeled and crushed
2 celery ribs, washed and finely chopped
2 carrots, peeled and finely chopped
15ml (1 tbsp) fresh rosemary, finely chopped
4 beef stock cubes
5ml (1 tsp) dried oregano
500ml (2 cups) red wine
800g (2lbs) passata
30ml (2 tbsp) brown sugar [optional]

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 CHEEK AND RED WINE RAGU



Beef Cheek and Red Wine Ragu image

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

2 beef cheeks
1 onion, diced
4 purple carrots, diced
2 garlic cloves, crushed
1 5/8 kg diced Italian tomatoes
5 g fresh thyme
0.5 (700 ml) bottle red wine (makes a nice rich sauce)
1 tablespoon tomato paste
1 teaspoon olive oil
500 g pasta

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

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