I’ve discovered something recently that I haven’t cooked before and it’s just so delicious I thought I would share it.
I’m always looking for different basic ingredients and now I’m just a little partial to Ox Cheeks. They are one of the cheapest cuts of beef possible, needs long slow cooking and are delicious.
They are great for a midweek supper but also cook up into something really good for some casual entertaining.
Ox Cheek Ragu with Papardelle
For 4 people you will need:
I use a slow cooker and this recipe reflects that. You will get an equally good result by cooking in the oven on about 150˚
- 2 ox cheeks, halved and any gristle removed
- Flour for dusting
- olive oil
- 1 onion
- 2 carrots
- 2 sticks celery
- 2 cloves garlic
- 400g tin chopped tomatoes
- 300ml red wine
- 200ml beef stock
- hard herbs such as rosemary, thyme, bay. A few sprigs of each tied together with a couple of bay leaves.
- tbsp tomato puree
- 2 tsp sugar
- sea salt and freshly ground black pepper to taste
- papardelle or pasta of your choice
- parmesan to finish
- Dust the ox cheeks with flour and place in a large, heavy based casserole, over a medium heat and sear to golden brown.
- Set the slow cooker to low and transfer the cheeks here when browned
- The carrot, celery, onion and garlic need to be finely chopped. I would recommend this is done in a mixer. So much easier and less time consuming.
- Sweat the vegetables in the remaining oil in the pan for about 5-6 minutes.
- Add the remaining ingredients apart from salt and pepper, pasta and parmesan
- Bring to the boil and transfer to the slow cooker with the ox cheeks.
- Mix well together and leave to cook for a minimum of 4 hours or until the meat is falling apart
- If you think the sauce has too much liquid for a pasta sauce you can always transfer a couple of ladles to a saucepan and reduce.
- Cook the pasta to the pack instructions
- Grate the parmesan
- Pull apart the meat in the sauce to make a ragu
- Taste for seasoning
- Combine the ragu with the pasta and serve with some parmesan on the side.
The good thing about this recipe is that it can be made the day before to enhance the flavours. you can substitute the celery for fennel.