mohamed shili This Beef Cheek Ragù Recipe is a rich and tender recipe, which is made with beef cheeks and Barolo red wine. It’s the ultimate comfort food recipe, ready in about 4 hours and 20 minutes.
Beef Cheek Ragù Recipe Ingredients
For a deeply flavorful sauce.
- 20g dried porcini mushrooms
- 5 beef cheeks, trimmed
- olive oil
- 150g piece of higher-welfare smoked pancetta
- ½ a celery heart
- 2 red onions
- 2 carrots
- 5 cloves
- 8 cloves of garlic
- ½ a cinnamon stick
- 1 bunch of mixed fresh herbs (30g), such as sage, bay, rosemary, thyme, basil, parsley
- 500ml Barolo red wine
- 1 x 680g jar of passata
How To Make Beef Cheek Ragù
A lesson in slow-cooked perfection.
- Prep and Brown the Beef: Preheat the oven to 160ºC/325ºF/gas 3. Place the dried porcini mushrooms in a bowl and cover them with boiling water to rehydrate. Season the beef cheeks with sea salt and black pepper. In a large, oven-safe casserole pan, brown the beef cheeks on all sides over high heat with a splash of olive oil, then set them aside.
- Prepare the Aromatics: While the beef browns, slice the pancetta into small strips (lardons). Peel and roughly chop the celery, onions, and carrots into 1cm dice. In a pestle and mortar, crush the cloves with a teaspoon each of salt and pepper. Peel the garlic cloves and pound them into the spice mixture to form a paste.
- Sauté the Base: Reduce the heat in the casserole pan to medium. Add the pancetta and cinnamon stick, stirring until the pancetta is lightly golden. Drain the rehydrated porcini mushrooms, reserving their soaking liquid. Roughly chop the mushrooms and add them to the pan along with the diced vegetables. Tie the bunch of fresh herbs together with kitchen twine and add it to the pan with the garlic-clove mixture. Sauté for 15 minutes, stirring occasionally, until the vegetables are soft.
- Deglaze and Add Liquids: Pour the Barolo wine into the pan, allowing it to bubble up and reduce by half. Pour in the reserved porcini water, being careful to leave the last gritty bit behind. Add the passata. Fill the empty passata jar with water and pour that into the pan as well. Return the browned beef cheeks to the pan.
- Slow Cook in the Oven: Scrunch up a sheet of greaseproof (parchment) paper, wet it under the tap, and lay it directly on the surface of the ragù. Cover the pan with a tight-fitting lid and transfer it to the preheated oven. Cook for 4 hours, or until the beef cheeks are exceptionally tender and the sauce has thickened beautifully. Before serving, taste the sauce and adjust the seasoning if necessary.
Recipe Tips
For the most decadent ragù.
- What if I can’t find beef cheeks? Beef cheeks are prized for their gelatinous texture, but if you can’t find them, beef chuck, brisket, or bone-in short ribs are excellent substitutes that also benefit from slow cooking.
- Is there a substitute for Barolo wine? Barolo is a premium wine, and any full-bodied, dry red wine will work well. A good quality Chianti, Merlot, or Cabernet Sauvignon would be a fantastic alternative.
- How do you know when the ragù is done? The beef is the best indicator. It should be “outrageously tender,” meaning you can easily shred it with just a fork. The sauce should also be thick, rich, and glossy.
- Can I make this on the stovetop? Yes. Follow the same steps, but instead of placing it in the oven, keep the pan on your stovetop over the lowest possible heat. You will need to stir it more frequently (every 30-40 minutes) to prevent it from catching on the bottom.
What To Serve With Beef Cheek Ragù
The perfect partners for a rich sauce.
This luxurious ragù deserves to be served with something that can hold its own and capture every drop of sauce.
- Fresh Pappardelle or Tagliatelle pasta
- Creamy, soft polenta
- Pillowy potato gnocchi
- A side of crusty bread for dipping
How To Store Beef Cheek Ragù
It’s even better the next day.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor will deepen and become even more complex overnight.
- Freeze: This ragù freezes beautifully. Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. Thaw in the refrigerator before reheating gently on the stovetop.
Beef Cheek Ragù Nutrition Facts
An estimation of nutritional value.
- Calories: 750 kcal
- Carbohydrates: 25 g
- Protein: 60 g
- Fat: 40 g
- Sodium: 1200 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ragù in a slow cooker?
Yes, this recipe is perfect for a slow cooker. Complete steps 1-4 on the stovetop to develop the flavors from browning and sautéing. Then, transfer everything to your slow cooker and cook on low for 8-10 hours until the beef is tender.
My sauce didn’t thicken after 4 hours, what should I do?
If the sauce is too thin, you can remove the lid and the parchment paper for the last 30-60 minutes of cooking in the oven to help it reduce. Alternatively, once the meat is tender, remove it from the pan and simmer the sauce on the stovetop until it reaches your desired consistency.
Why are my beef cheeks still tough?
If the meat isn’t falling apart, it simply needs more time. Low and slow cooking is key to breaking down the tough connective tissues in beef cheeks. Cover it back up and continue cooking, checking every 30 minutes until it’s perfectly tender.
Try More Recipes:
Beef Cheek Ragù Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy6
servings20
minutes4
750
kcalAn outrageously rich and tender beef cheek ragù, slow-braised for hours in Barolo red wine with porcini mushrooms and aromatics until the meat melts into a luxurious sauce.
Ingredients
20g dried porcini mushrooms
5 beef cheeks
Olive oil & 150g smoked pancetta
1/2 celery heart, 2 red onions, 2 carrots
5 cloves, 8 garlic cloves, 1/2 cinnamon stick
1 bunch mixed fresh herbs (30g)
500ml Barolo red wine
1 (680g) jar of passata
Directions
- Preheat oven to 160°C/325°F. Rehydrate porcini in boiling water. Brown seasoned beef cheeks in a casserole pan.
- Sauté pancetta, diced vegetables, crushed cloves, and garlic paste in the same pan.
- Stir in chopped porcini and the tied herb bundle; fry for 15 minutes until soft.
- Pour in the wine and reduce by half, then add the reserved porcini water and passata.
- Return beef to the pan, cover the surface with wet parchment and a lid.
- Cook in the oven for 4 hours until the meat is completely tender.
- Season to taste and serve with pasta, polenta, or gnocchi.
Notes
- Don’t discard the porcini mushroom soaking water; it adds immense depth of flavor to the sauce.
- Browning the beef cheeks first is a crucial step for developing a rich, deep flavor base.
- The wet parchment paper on the surface prevents the meat from drying out while the sauce reduces.
- This ragù tastes even better the next day, so it’s a perfect make-ahead dish.