Slow-Braised Beef Cheek Ragu with Fettuccine / Penne (慢煮牛面頰闊條麵/長通粉)
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Category
Mains
Cuisine
Western
Author:
Servings
2
Prep Time
20 minutes
Cook Time
3 hours

Ingredients
-
Carrot 1 pc
- Celery 1 pc
-
Onion 1 pc
-
Garlic two cloves
-
Heirloom Tomato 2 pc (or ard 300g canned chopped tomatoes)
-
Beef cheek 250-300g
-
Red wine 50ml
-
Beef stock 100ml
- Bay leave 2 pc
-
Tomato paste 1 to 2 tbsp (optional, not necessary if canned tomatoes used)
Directions
Finely dice all vegetables (carrot, celery, onion, garlic, tomatoes).
Season beef cheek with salt and pepper. Pan-sear the beef with olive oil in an oven-friendly heavy pot (eg le creuset pot). Take out.
Pre-heat oven to 160 degrees Celsius.
In the same heavy pot using with the leftover oil, stir fry diced vegetables except tomato (onion first until soft, then carrot and celery, and lastly garlic). Season with salt and pepper. Add wine and cook until alcohol is evaporated, then add beef stock, tomatoes, bay leaves. Add in beef cheek and cover it with liquid where possible. Cover with lid and put it in oven. Heat for 2.5 to 3 hours.
Take out beef and shred it with two forks. Discard bay leave and blend vegetables and liquid with a blender to form sauce. Return sauce to pot and keep it warm. Adjust seasoning of the sauce. Add tomato paste if needed.
Cook pasta with salted boiling water according to package. When done, mix pasta with sauce in a pan and cook till sauce is well mixed with pasta. Mix in shredded beef. Done.
Recipe Note
The remaining sauce can be served as soup.