Ingredients:

  • 1 kg (2.2 lbs) Beef Cheeks, trimmed
  • 1 tbsp (15 ml) Olive Oil or neutral cooking oil
  • 1 tsp (5 g) Flaky Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 2 tbsp (30 g) All-Purpose (Plain) Flour
  • 1 medium (150 g) Brown Onion, diced finely
  • 1 medium (100 g) Carrot, diced finely
  • 1 stick (50 g) Celery, diced finely
  • 4 cloves Garlic, minced
  • 2 tbsp (30 g) Tomato Paste (purée)
  • 500 ml (2 cups) Dry Red Wine (Merlot or Cabernet Sauvignon)
  • 500 ml (2 cups) Good Quality Beef Stock (low sodium)
  • 2 sprigs Fresh Thyme
  • 2 Bay Leaves

Instructions:

  1. Prep the Beef: Pat the beef cheeks dry thoroughly. Season generously with salt and pepper, then lightly dredge (dust) in the flour, shaking off the excess.
  2. Sear (Managed Heat): Heat the oil in a Dutch oven over medium-high heat until shimmering. Sear the beef cheeks in batches for 2-3 minutes per side until a deep, crusty, golden-brown colour is achieved. Remove and set aside.
  3. Build the Soffritto: Reduce the heat to medium-low. Add the diced onion, carrot, and celery to the pot. Cook gently for 8-10 minutes (sweating), until the vegetables are softened and translucent (do not brown them).
  4. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste deepens in colour and smells fragrant.
  5. Deglaze: Pour in the red wine. Bring the mixture to a rapid boil, scraping up any browned bits (fond) from the bottom of the pot. Allow the wine to reduce by half (about 5-7 minutes).
  6. Load the Pot: Return the seared beef cheeks to the pot. Add the beef stock, thyme, and bay leaves. The liquid should nearly cover the beef.
  7. Manage the Braise: Bring the mixture briefly back to a gentle simmer. Cover the pot tightly and transfer to a preheated oven (150°C / 300°F). Braise for 3 to 3.5 hours, or until the meat is easily shredded with a fork. Ensure the braise remains an ultra-gentle simmer.
  8. Remove the Beef: Carefully lift the cooked beef cheeks out of the pot and onto a resting plate. Keep warm and covered with foil. Discard the thyme sprigs and bay leaves.
  9. Strain the Sauce: Pour the liquid and vegetable remnants through a fine-mesh sieve into a clean saucepan, pressing down firmly on the vegetables to extract all liquid. Discard the solids.
  10. Reduce and Refine: Bring the strained sauce to a vigorous boil over medium-high heat. Skim any excess fat from the surface. Allow the sauce to reduce by about a third until it is thick, glossy, and coats the back of a spoon (about 15-20 minutes). Taste and adjust seasoning.
  11. Combine and Serve: Return the beef to the reduced ragu. Gently turn the meat to coat and warm through for 5 minutes before serving over mashed potatoes or polenta.