Jamie Oliver Beef Cheek Ragu is made with beef cheeks, pancetta, vegetables, garlic, fresh herbs, red wine, tomatoes, and beef stock. It takes about 3 hours and 30 minutes to cook, and this recipe serves 4 people.
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🧡Why You’ll Love This Beef Cheek Ragu Recipe:
- Rich and Flavorful: The blend of beef cheeks, red wine, and fresh herbs creates a deep, savory taste.
- Tender Meat: Slow-cooked beef cheeks become incredibly tender and juicy.
- Impressive Dish: Perfect for special occasions or dinner parties.
❓What Is Jamie Oliver Beef Cheek Ragu Recipe?
Jamie Oliver Beef Cheek Ragu is a savory dish made with beef cheeks, pancetta, vegetables, garlic, fresh herbs, red wine, tomatoes, and beef stock, simmer until tender.
🍖 Jamie Oliver Beef Cheek Ragu Ingredients
- 1 – 1.2kg beef cheeks (it was three cheeks for me)
- Salt and pepper
- Olive oil
- 140g thick pancetta cut into small lardons
- 1 small brown onion, finely chopped
- 1 stalk of celery, finely chopped
- 1 carrot, finely chopped
- 5 – 6 garlic cloves, minced or finely chopped
- 1 tbsp fresh rosemary leaves, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 500ml red wine
- 1 x 400g tin tomatoes
- 500ml beef stock
To finish:
- Pasta of your choice, I allow 150g fresh or 100g dried per person
- ½ cup – 1 cup fresh flat leaf parsley (amount really depends on your personal preference)
- Zest of a lemon plus 1 tbsp juice
- 3 tbsp Butter
- Parmesan
🍝 How To Make Jamie Oliver Beef Cheek Ragu
- Preheat your oven to 160°C (320°F). Pat the beef cheeks dry with paper towels, season with salt and pepper, then sear in 1 tbsp olive oil until well browned. Set aside.
- In a heavy-bottomed, oven-proof saucepan, heat 1 tbsp oil, fry pancetta for 10 minutes until browned, then remove with a slotted spoon, leaving the fat behind.
- Add chopped onion, carrot, celery, salt, and pepper to the saucepan. Cook until soft, about 10 minutes.
- Add garlic and herbs, cooking for another 5 minutes. Add wine and simmer for a minute.
- Add tomatoes and stock, bring to a simmer, then add the beef cheeks and pancetta back in. Ensure beef is mostly covered by liquid.
- Cover and cook in the oven for 3 hours, turning halfway through. Check if the beef easily falls apart with forks; if not, cook for another 30 minutes.
- Remove beef cheeks, and shred with forks. Blend the sauce with a stick blender if desired.
- Add shredded beef to the sauce, and season with salt, pepper, and lemon juice.
- Cook pasta in well-salted boiling water. Simmer the desired amount of ragu in a large pan. For every 2 portions, add 30g butter and 20g finely grated parmesan, melting them into the sauce.
- Add cooked pasta to the sauce with a splash of pasta water. Let it bubble for a minute or two.
- Serve with lemon zest, chopped flat-leaf parsley, and lots of parmesan.
💭Recipe Tips
- Sear the Meat: Ensure you sear the beef cheeks well for added depth of flavor.
- Use Quality Wine: Choose a good red wine you enjoy drinking, as it enhances the sauce.
- Fresh Herbs: Fresh rosemary and thyme give the ragu a vibrant, aromatic flavor.
🍞 What To Serve With Beef Cheek Ragu?
Beef Cheek Ragu is best served with Green Bean Salad,Caesar Salad, Hasselback Potatoes, Miso Aubergine, and Sprouts With Bacon.
🎚 How To Store Leftover Beef Cheek Ragu?
- In the fridge: Store leftover beef cheek ragu in an airtight container for 3 days.
- In the freezer: Store leftover beef cheek ragu in an airtight container for 3 months.
🥵 How To Reheat Leftover Beef Cheek Ragu?
- In the oven: Reheat leftover beef cheek ragu for 5 minutes at 320°F.
- In the microwave: Reheat leftover beef cheek ragu on high for 2-3 minutes.
- On the stove: Simmer leftover beef cheek ragu on low for 10-15 minutes.
- In the air-fryer: Reheat leftover beef cheek ragu for 10-12 minutes at 320°F.
FAQ’S:
How Do You Prevent The Sauce From Sticking In Beef Cheek Ragu?
To prevent the sauce from sticking, stir the ragu occasionally while simmering. If it starts to thicken too much, add a splash of pasta water or beef stock to adjust the consistency.
What Cut Of Meat Is Used In Beef Cheek Ragu?
Beef cheeks are used in Beef Cheek Ragu. They are known for their rich flavor and become tender and flavorful when slow-cooked.
How Do You Thicken Beef Cheek Ragu Sauce?
To thicken the sauce, simmer it uncovered to allow some of the liquid to evaporate and the sauce to reduce naturally.
How Do You Prevent The Pasta From Becoming Mushy In Beef Cheek Ragu?
To prevent the pasta from becoming mushy, cook it al dente according to the package instructions. Immediately drain and add it to the simmering ragu just before serving.
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Jamie Oliver Beef Cheek Ragu Nutrition Facts
- Calories: 359
- Fat: 12.6g
- Saturates: 4.8g
- Sugars: 11.6g
- Salt: 2.2g
- Protein: 19.6g
- Carbs: 16.4g
- Fiber: 3g
Jamie Oliver Beef Cheek Ragu
Description
Jamie Oliver Beef Cheek Ragu is made with beef cheeks, pancetta, vegetables, garlic, fresh herbs, red wine, tomatoes, and beef stock. It takes about 3 hours and 30 minutes to cook, and this recipe serves 4 people.
Ingredients
To finish:
Instructions
- Preheat your oven to 160°C (320°F). Pat the beef cheeks dry with paper towels, season with salt and pepper, then sear in 1 tbsp olive oil until well browned. Set aside.
- In a heavy-bottomed, oven-proof saucepan, heat 1 tbsp oil, fry pancetta for 10 minutes until browned, then remove with a slotted spoon, leaving the fat behind.
- Add chopped onion, carrot, celery, salt, and pepper to the saucepan. Cook until soft, about 10 minutes.
- Add garlic and herbs, cooking for another 5 minutes. Add wine and simmer for a minute.
- Add tomatoes and stock, bring to a simmer, then add the beef cheeks and pancetta back in. Ensure beef is mostly covered by liquid.
- Cover and cook in the oven for 3 hours, turning halfway through. Check if the beef easily falls apart with forks; if not, cook for another 30 minutes.
- Remove beef cheeks, and shred with forks. Blend the sauce with a stick blender if desired.
- Add shredded beef to the sauce, and season with salt, pepper, and lemon juice.
- Cook pasta in well-salted boiling water. Simmer the desired amount of ragu in a large pan. For every 2 portions, add 30g butter and 20g finely grated parmesan, melting them into the sauce.
- Add cooked pasta to the sauce with a splash of pasta water. Let it bubble for a minute or two.
- Serve with lemon zest, chopped flat-leaf parsley, and lots of parmesan.
Notes
- Sear the Meat: Ensure you sear the beef cheeks well for added depth of flavor.
Use Quality Wine: Choose a good red wine you enjoy drinking, as it enhances the sauce.
Fresh Herbs: Fresh rosemary and thyme give the ragu a vibrant, aromatic flavor.