This sumptuous ragù is the perfect companion for a cozy meal. Whether spooned over pasta, dolloped onto a baked potato, paired with creamy polenta, or served with buttery mashed potatoes and vibrant green vegetables, it’s a dish that delivers on richness and flavor. It also freezes beautifully, making it a practical choice for batch cooking. If you manage to get your hands on a good supply of beef cheeks, this recipe is ideal for making a generous batch—enough for two lasagne recipes and plenty of leftovers to savor later.
Multi-tasking Rich Beef Cheek Ragù – Printer Friendly Download
Ingredients
- 1.8kg beef cheeks, trimmed
- Sea salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil or Irish rapeseed oil
- 120g smoked bacon, chopped into cubes
- 4 carrots, chopped
- 4 onions, chopped
- 4 sticks of celery, chopped
- 3 x 400g tins of chopped tomatoes
- 375ml red wine
- 1 litre chicken stock
- A few sprigs of fresh thyme
- 2 tablespoons aged balsamic vinegar or Saba vinegar
Method:
- Prepare and Brown the Beef Cheeks:
Preheat your oven to 170°C (150°C fan) / Gas Mark 3½. Cut the beef cheeks in half and season generously with sea salt and black pepper. Heat the oil in a heavy frying pan and sear the beef cheeks in batches until they’re deeply browned and caramelized. Take care not to overcrowd the pan to avoid steaming the meat. - Cook the Base Ingredients:
In a large, heavy-bottomed casserole dish, fry the smoked bacon cubes until golden. Add the carrots, onions, and celery, and cook gently until softened. Stir in the chopped tomatoes, followed by the seared beef cheeks. - Deglaze and Build the Sauce:
Pour the red wine into the frying pan used for the beef cheeks, scraping up any caramelized bits to capture their flavor. Add this to the casserole dish, along with the chicken stock and sprigs of thyme. - Slow Cooking to Perfection:
Cover the casserole dish and cook in the oven for about 3 hours, or until the beef cheeks are meltingly tender. Remove the lid and continue cooking for a further 45 minutes, stirring occasionally, to allow the sauce to thicken and concentrate. - Finish and Serve:
Once the sauce has cooled slightly, stir in the aged balsamic or Saba vinegar for a touch of richness and complexity. Break up the tender beef cheeks with a wooden spoon, season to taste, and serve.
Pro Tip:
For an even better flavor, allow the ragù to cool, refrigerate it overnight, and reheat it gently the next day. This extra time lets the flavors meld beautifully.
Tags: Avoca Irish Butcher, Beef Cheek, James Whelan Butchers, Multi-tasking Rich Beef Cheek Ragù, Pat Whelan, Ragu, The Irish Beef Book
