Beef Cheek Ragu from Azzurro Coastal Italian Cuisine
Ingredients
- 2 Tbsp extra virgin olive oil
- 5 lbs beef cheeks, trimmed
- 3 cloves garlic, shaved
- 1 red onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 Tbsp tomato paste
- 2 bottles Barbara wine or other dry red wine
- 1 liter veal stock (beef bone broth can be substituted)
- 1 can (28 oz) San Marzano tomatoes
- 1 fresh bay leaf
- 2 sticks cinnamon
- 2 lbs hearty pasta, shape of choice (rigatoni or mafaldine), cooked al dente
- Fresh Italian parsley, chopped, for garnish
- Parmigiano Reggiano, for garnish
Instructions
- Preheat oven to 325℉.
- Heat 8-qt Dutch oven over medium high flame and add oil. Brown and caramelize the beef cheeks on all sides, slowly, so as to not burn the fond on the bottom of the pan. Remove the cheeks and rest to the side for later.
- Add garlic, onion, carrot, and celery to the pot and gently sweat the aromatics without burning the fond on the bottom of the pot. Quickly add the tomato paste and 1 cup of the red wine to deglaze the pan.
- Reduce this mix to au sec (reduce until it is almost dry) and lightly form a second fond on the bottom of the pot. Again, deglaze with an additional cup of wine. Now add wine, stock, canned tomatoes, bay leaf, and cinnamon and bring to a simmer.
- Once simmering, return the beef cheeks to the braising liquid and prepare a cartouche for the pot (parchment paper lid placed on top of the food) and return to a simmer for 10 min.  Â
- Secure the lid of the Dutch oven and place in the preheated oven for 3 hours, or until the beef is tender.
- Once the beef is fork tender, remove the pot from the oven and gently remove the beef cheeks so the sauce can be reduced.
- Return the pot to the stove and bring the braising liquid and vegetables to a simmer and reduce to preferred consistency (think hearty beef stew).
- When ready, remove the cinnamon sticks and bay leaves and return the beef cheeks to the pot, gently breaking the cheeks into smaller pieces.
- The ragu is now ready to accept your favorite al dente pasta be presented to your family! Garnish with some chopped Italian parsley and, of course, a healthy topping of freshly grated Parmigiano Reggiano.
Notes
Chef's tip: The night before cooking, season the trimmed beef cheeks with salt and pepper and let sit uncovered in fridge to allow the seasonings to ‘cure’ the cheeks overnight. This will help tenderize and fully season the beef.
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