Beef Cheek Ragu
Slow-cooked beef cheeks are a thing of real beauty. This beef cheek ragu is the PERFECT way to cook them and enjoy them regularly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.anotherfoodblogger.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Slow cooker
- Skillet
- Boning knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Saucepan
- Colander
- Ladle
- Tongs
- Measuring cup
- Measuring spoon
- Kitchen towel
- Grater
- Pot
- Spatula
- Whisk
- Baking sheet
- Fine-mesh sieve
- Pitcher
- Kitchen timer
- Plate
- Serving bowl
- Chef's knife
- Paring knife
- Food processor
- Blender
Ingredients
- 1 kg beef cheeks
- 2 carrots (diced)
- 1 celery (diced)
- 1 red onion (diced)
- 6 cloves garlic (finely chopped)
- 1 red chili (finely chopped)
- 1 thumbsized piece ginger (finely chopped)
- 4 sprigs thyme
- 1 piece star anise
- 1 bay leaf
- 1 tbsp tomato paste
- 500 ml red wine
- 500 ml beef stock
- 440ml can diced tomatoes
- salt
- pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- pinch salt
- breadcrumbs
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