Prepare to embark on a culinary journey that transforms humble beef cheeks into a luxurious, soul-warming Italian masterpiece! This Braised Beef Cheek Ragu is not just a recipe; it's a slow-cooked symphony of tender meat, rich flavors, and pure gastronomic bliss that will transport your taste buds straight to the heart of Italy. Whether you're a seasoned home chef or a curious food lover, this dish promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs beef cheeks
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Pat the beef cheeks dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cheeks until they develop a deep golden-brown crust on all sides, about 3-4 minutes per side. Remove meat and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until vegetables are softened and begin to caramelize, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
- Return the seared beef cheeks to the pot. Add beef broth and crushed tomatoes, ensuring the meat is mostly covered by liquid.
- Bring the mixture to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (165°C).
- Braise the beef cheeks for
- 5 to 3 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- Remove the pot from the oven and let the meat rest for 10-15 minutes. Using two forks, shred the beef cheeks directly in the sauce.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the ragu over pasta, polenta, or creamy mashed potatoes. Garnish with fresh basil leaves.
Tips
- Choose Quality Meat: Select well-trimmed beef cheeks with good marbling for maximum tenderness and flavor.
- Patience is Key: Don't rush the braising process. Low and slow cooking is crucial to break down the tough connective tissues and create melt-in-your-mouth meat.
- Searing Matters: Take time to properly sear the beef cheeks. A deep golden-brown crust develops incredible depth of flavor.
- Wine Selection: Use a good-quality red wine you'd also enjoy drinking. The flavor concentrates during cooking, so quality makes a difference.
- Rest the Meat: Allow the meat to rest after cooking to help it reabsorb juices and become even more tender.
- Make Ahead Friendly: This ragu tastes even better the next day, so consider making it in advance for deeper flavors.
- Versatile Serving: While delicious over pasta, try serving over creamy polenta or with crusty bread for a different experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 45g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 140mg
