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12 hour beef cheek ragu with hand cut parpadelle
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12 hour beef cheek ragu with hand cut parpadelle


12 hour beef cheek ragu with hand cut parpadelle

by Gwenny2_0

5 Comments

  1. Gwenny2_0

    **12-Hour Beef Cheek Ragu**

    **Ingredients**

    **Serves 6–8**

    * 4–5 beef cheeks (about 1.5–2 kg / 3–4 lbs), trimmed of excess sinew
    * Kosher salt & freshly cracked black pepper
    * 3 tbsp olive oil
    * 2 medium onions, finely diced
    * 2 medium carrots, finely diced
    * 2 celery ribs, finely diced
    * 2 garlic cloves, smashed
    * 2 sprigs fresh rosemary
    * 2 sprigs fresh thyme
    * 2 bay leaves
    * 2 tbsp tomato paste
    * 1 ½ cups dry red wine 
    * 1 × 28 oz (800 g) can whole peeled tomatoes, crushed by hand
    * 3 cups beef stock
    * 1 parmesan rind (about 2–3 inches long)
    * Optional: pinch of crushed red pepper flakes for gentle heat

  5. HamsterDiplomat

    Your hand cutting is tidier than mine. Nice work!