Beef Cheek Ragu w/ Lemon Parsley Oil

Serves 8

Preparation = 15mins

Cooking time = 3hrs


Beef cheek ragu is rich, hearty and packed with big, bold flavours. The perfect make-ahead meal that will be enjoyed by the whole family! Serve with your favourite red, and voila!

TIP: Gavin Sutherlan (@another_food_blogger) recommends a bottle of Hobbs of Barossa Ranges Tin Lids Shiraz.



  • 1kg beef cheeks
  • 2 carrots
  • 1 celery
  • 1 red onion
  • 6 cloves garlic
  • 1 red chilli
  • 1 piece ginger – thumbsized
  • 4 sprigs thyme
  • 1 star anise
  • 1 bayleaf
  • 1 cinnamon stick
  • 1 tbsp tomato paste
  • 440ml tin diced tomatoes
  • 500ml beef stock
  • 500ml red wine
  • Salt
  • Pepper


  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley



  1. Mix all ingredients together and set aside until ready to use (make fresh before serving)


  1. Cut the beef cheeks into smaller sized pieces – I cut my 500g cheeks into 3 pieces
  2. Prepare the vegetables – dice the onion, carrots, chilli & celery finely.  Mince the garlic and grate the ginger
  3. Oil and season the cheeks generously, sear on high in a Dutch oven until golden brown – approx. 5 minutes.  Remove and leave on a plate
  4. Turn the heat to medium-high and add the vegetables, stirring regularly for 2-3 minutes
  5. Add the tomato paste, tinned tomatoes, herbs, spices, red wine and stock.  Bring to a simmer and add the cheeks and their juices back in
  6. Cover and cook in the oven for 2.5-3 hours @ 180c
  7. Once the cheeks are cooked – they should fall apart easily when picked up with the tongs.  Discard herbs and spices and place the pan on a low heat and simmer for 5-10 minutes to thicken up the sauce
  8. Serve with pasta, lemon parsley oil and some pangrattato (optional)




  • Beef cheek ragu will keep for up to 4 days in the fridge but freezes great – why not make a double batch!
  • The lemon parsley oil adds a great acidity to the rich dish
  • Pangrattato isn’t essential but I like the added texture you get from them
  • You can substitute short ribs if you can’t get beef cheeks from your butcher, or even chuck steak
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