Login

Your cart

Your cart is empty

Ox Cheek Ragù

Name: Ox Cheek Ragù
Cook time: 290 min
Total time: 290 min
Yield: 5 servings
Ingredients: 2 Ox cheeks; 150 g Pancetta; 1 Onion; 2 Carrots; 2 Celery sticks; 4 Garlic cloves; 1 sprig Fresh rosemary; 2 tbsp Tomato purée; 1 Star anise; 1 Cinnamon stick; 500 ml Red wine; 1 tin Tinned tomatoes; Chicken stock; Olive oil; Salt; Freshly cracked black pepper; 600 g Pasta; Parmesan

There's something rather lovely about the colder months, and for me, a large part of that is the food. This ox cheek ragù is exactly the sort of thing that makes me welcome winter. Beef cheeks slowly braised in red wine, tomatoes, pancetta and a few warming spices until they're beautifully tender and falling apart. The sauce becomes wonderfully rich, and after a few hours of gently bubbling away, you're left with something quite special. It's the sort of cooking I look forward to all year.

Cook

4h 50m

Ox Cheek Ragù

There's something rather lovely about the colder months, and for me, a large part of that is the food. This ox cheek ragù is exactly the sort of thing that makes me welcome winter. Beef cheeks slowly braised in red wine, tomatoes, pancetta and a few warming spices until they're beautifully tender and falling apart. The sauce becomes wonderfully rich, and after a few hours of gently bubbling away, you're left with something quite special. It's the sort of cooking I look forward to all year.

Cook

4h 50m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat your oven to 150°C. Generously season your ox cheeks with salt. Place a large, ovenproof casserole pot over a medium-high heat with a little olive oil and brown the cheeks on both sides until you've developed a lovely deep crust. Remove and set aside.