Slow-cooked ox cheek ragu

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• Fiona

  18 January 2012

  Fiona commented on this recipe

  Absolutely lovely dish. The meat just melts in your mouth. Well worth cooking. Will definately cook this again.

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• hbombs

  28 April 2012

  hbombs commented on this recipe

  Made this for my family, so omitted the chilli and replaced the ale with same amount of good quality beef stock. The aromas in the kitchen while it slow cooked for 4 hours were amazing. The beef just fell apart and the taste was fantastic. Turns a cheap humble cut of beef into a princely dish. I urge you to try this!

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• hbombs

  30 April 2012

  hbombs rated this recipe

  

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• Laura

  10 February 2013

  Laura rated and commented on this recipe

  

  Terrific recipe. Used red wine as no ale and added some chopped carrot and sliced mushrooms. Have made a few times and always a success and very good value for money.

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• The Lyall

  15 April 2013

  The Lyall rated and commented on this recipe

  

  I'm making this for the second time tonight - it is delicious! I'm very much an amateur in the kitchen so here are a couple of (potentially) helpful tips for others like me... 1) Don't ignore the bit about baking parchment... I did the last time and the lid of the pan was covered in stuff the consistency of tar! I'm assuming because of the - hic - ale. 2) Take note of the size of the bottle of ale. Some are 330ml but mine was 500ml, so with the 200ml of water it was a bit too runny. Still, not enough to stop me and with the addition of some tomato puree it really wasn't bad! At £4/kg ox cheek is so cheap and this recipe proves it can also be delicious. I will definitely be making this again and again! Thank you!

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Ingredients

• olive oil
• 500g ox cheek
• 1 onion , diced
• 2 garlic cloves , crushed
• 1 red chilli , sliced
• 1 x 400g tin chopped tomatoes
• 300ml dark brown ale
• 1 bay leaf
• 300g pappardelle
• small bunch flat-leaf parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 4 hrs 30 mins

Ingredients

• olive oil
• 500g ox cheek
• 1 onion , diced
• 2 garlic cloves , crushed
• 1 red chilli , sliced
• 1 x 400g tin chopped tomatoes
• 300ml dark brown ale
• 1 bay leaf
• 300g pappardelle
• small bunch flat-leaf parsley , chopped

PER SERVING

490 kcalories, protein 39.3g, carbohydrate 64.5g, fat 8.7 g, saturated fat 2.5g, fibre 4.0g, salt 0.4 g

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