OX CHEEK RAGÚ 👌🏻 The heartiest & most delicious recipe with t

OX CHEEK RAGÚ 👌🏻 The heartiest & most delicious recipe with tender beef & a rich meaty sauce. I love serving it with mash & any leftovers I have with pappardelle pasta Recipe for Success (Serves 6): Ingredients: - 1.5kg beef cheeks, cut into 4-6 large pieces - 3tbsp olive oil - 1 onion, roughly diced - 1 carrot, roughly chopped - 1 stalk celery, roughly chopped - 6 garlic cloves, minced - 6 stems fresh thyme - 4 bay leaves - 250ml red wine - 500ml beef stock - Salt & pepper Method: 1. Pat dry both sides of the beef cheeks then season all over with 1tsp salt & pepper. 2. In a large casserole dish on high heat, add 2tbsp olive oil. Once hot, add the beef cheeks, in batches, searing until browned all over. Remove from pot & set aside on a plate. 3. Reduce the temperature & add the remaining 1tbsp olive oil. Add the onion & a big pinch of salt the sauté for 3 mins until soft & fragrant. 4. Mix in the garlic then add carrot & celery. Cook down for 3 mins. 5. Add the wine, scraping any brown bits off the bottom. Simmer for 1 min. 6. Add in the stock, bay leaves & thyme then season generously with salt & pepper. 7. Add a lid then simmer on a med-low heat for 2 hours, turning the cheeks halfway through. 8. Preheat the oven to 170C then put the pot in the oven for 3-3.5 hours. 9. Remove the meat & herbs from the pot then blitz the sauce with a handheld blender until smooth. I added in some gravy granules for a slightly thicker consistency. Season to taste. 10. Bring the sauce to a simmer & reduce for 3-5 mins. Add the beef cheeks then remove from heat. Serve with creamy, buttery mash & fresh greens!

Great

% Daily Values based on a 2,000 calorie diet