Ox cheek ragu

Change up your ragu by using beef cheeks. When slow cooked they become deliciously tender and rich. This dish is full of flavour and guaranteed to be a new favourite.

6 hours

2

Hard

• 500g Field & Flower ox cheek, diced into small chunks
• 1 pack of Field & Flower pork & sage chipolatas, skins removed and chopped into chunks
• 1ltr beef stock
• 1 tin chopped tomatoes
• 3 garlic cloves, crushed
• 4 shallots, quartered
• 1tbsp tomato puree
• 2 anchovies
• 250ml red wine
• 5 sprigs of fresh thyme
• Butter or olive oil, for frying
• Sea salt & freshly ground black pepper

1. Preheat oven to 130°C/Gas 1.

2. Put a casserole dish on a medium to high heat. Add butter and the shallots and fry until golden.

3. Turn the heat down and add the crushed garlic and thyme. Fry for 2 minutes, stirring constantly.

4. Add the diced ox cheek and brown the meat, adding more butter or oil if needed.

5. Add the tomato puree and fry until bubbling; then add the chopped chipolatas. Keep the meat moving. The chipolatas will break up, becoming a mince.

6. Add the stock and bring to the boil.

7. Add the red wine, and bring back to the boil. Once bubbling, lower the heat and simmer until the steam doesn’t smell like alcohol.

8. Add the tinned tomatoes and anchovies.

9. Bring back up to boil, and transfer to the oven, partially covered.

10. Cook for at least three hours, though six is best. If cooking for six hours, fully cover the dish after three hours.

11. Serve with tagliatelle and parmesan cheese.