Italian Recipe Collection

main course meat

Slow Cooked Beef Cheeks

A rich and tender ragù that is perfect to toss through pasta or use as a savory pie filling.

Ingredients

Instructions

  1. Prepare the beef cheeks: Trim off any large, tough membrane. Pat the beef dry, then season all over with 1 tsp of salt and freshly ground black pepper.
  2. Heat 2 tbsp of olive oil in a large heavy-based pot or Dutch oven over high heat. Sear half of the beef cheeks on each side until deeply browned. Transfer to a plate and repeat with the remaining cheeks.
  3. Reduce heat to medium-high and heat the remaining 1 tbsp of olive oil. Add the garlic and onion; sauté for about 3 minutes until the onion becomes translucent.
  4. Add the celery and carrot; sauté for an additional 3 minutes.
  5. Pour the red wine into the pot, scraping up all the browned bits from the bottom. Bring to a simmer for 1 minute.
  6. Return the beef cheeks to the pot along with the beef stock, thyme sprigs, bay leaves, and a pinch of salt and pepper. Cover with a tight-fitting lid.
  7. Simmer on medium-low for 2 to 2½ hours until the beef cheeks are fork-tender, turning them at least once during cooking.
  8. Remove the beef cheeks from the cooking liquid. Discard the thyme stems and bay leaves.
  9. Using an immersion blender, purée the braising liquid into a smooth sauce (it will turn a lighter brown color).
  10. Simmer the sauce over medium heat for 3 to 5 minutes, until it darkens and reduces by about ¼ to ⅓ into a rich gravy consistency.
  11. Taste and adjust seasoning with additional salt and pepper as needed.
  12. Remove from heat, return the beef cheeks to the sauce, cover, and keep warm until ready to serve.