Description
A rich and savory braised beef cheek ragu, perfect for serving over pasta or polenta.
Ingredients
Scale
- 2 pounds beef cheeks
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 1 can (14 ounces) crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear beef cheeks on all sides until browned.
- Remove beef cheeks and set aside. Add onions and garlic to the pot and sauté until softened.
- Deglaze the pot with red wine, scraping the bottom to release browned bits.
- Add beef broth, crushed tomatoes, bay leaves, thyme, and beef cheeks back to the pot.
- Cover and braise in the oven for 3-4 hours until the meat is tender.
- Remove bay leaves and shred the meat before serving.
Notes
- Serve over pasta or creamy polenta for the best experience.
- This dish tastes even better the next day, making it great for leftovers.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 120 milligrams