Friday, 28 November 2014

Beef Cheek Ragu

3 Carrots, peeled and diced
3 Celery, sticks peeled and sliced
1 Onion, peeled and diced
3 Garlic cloves, crushed
1 Butter knob
4 Beef Cheeks
200ml White wine
500ml Beef Stock
Bay Leaf
Orecchiette Pasta

Combine diced carrots, celery, onion and garlic in a slow cooker and sweat down with a knob of butter. Add in Oregano, Bay leaf, salt and pepper.

Add wine, stock and Beef cheeks into the slow cooker, cover and set on high for 8 hours.

After 8 hours your Beef cheeks should be tender and starting to fall part.
Remove cheeks from slow cooker and pull the meat.
Transfer stock to a smaller saucepan and season to taste. 
I added more salt and pepper with a touch of red pepper, cumin, caraway and hot chilli spice.
Transfer cheeks to pan and reduce on low for approx 1 hour or until you have a thick sauce consistency.

Cook up the Orecchiette pasta to al dente. I chose this style of pasta to catch the sauce, but you can choose any pasta of your choice. 
Gnocchi  or semolina pasta would be my next choice.
Once the Sauce is reduced to the the right consistency and your pasta is ready, drain the pasta and place in a bowl or plate. 
Top with ragu and finish with fresh shaved parmesan.

Serve with warm fresh bread, I would not choose garlic as the flavour in the ragu is very rich and flavoursome enough.
Complete your meal with a glass of vino and enjoy.

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