Slow cook recipe
Beef cheek ragu is rich, hearty and built for slow cooking. Beef cheeks become beautifully tender in red wine, beef stock, tomatoes, aromatics and warm spices, then finish with lemon parsley oil for freshness.
This is the kind of make-ahead meal that feels even better the next day. Serve it with pasta, a good red, and pangrattato if you want extra crunch.
Best beef for ragu: beef cheeks are ideal because they break down into rich, tender strands. If beef cheeks are unavailable, short ribs or chuck steak or diced beef can also work well.
Beef Cheek Ragu with Lemon Parsley Oil
Ragu Ingredients
- 1kg beef cheeks, trimmed and cut into large pieces
- 2 carrots, finely diced
- 1 celery stick, finely diced
- 1 red onion, finely diced
- 6 garlic cloves, minced
- 1 red chilli, finely diced
- 1 thumb-sized piece ginger, grated
- 4 sprigs thyme, 1 star anise, 1 bay leaf and 1 cinnamon stick
- 1 tbsp tomato paste and 440ml tin diced tomatoes
- 500ml beef stock and 500ml red wine
- Salt and pepper, to season
Lemon Parsley Oil
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
Method Snapshot
Season well and brown on high heat for flavour.
Cook the vegetables, then add tomato, wine, stock, herbs and spices.
Cover and cook until the beef cheeks pull apart easily.
Serve with pasta and spoon over lemon parsley oil.
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This recipe is inspired by Gavin Sutherland, @another_food_blogger. He recommends serving it with a bottle of Hobbs of Barossa Ranges Tin Lids Shiraz.
Mix the olive oil, lemon juice and chopped parsley together. Set aside and make it fresh just before serving for the best flavour.
Cut the beef cheeks into smaller pieces. If using large 500g cheeks, cut each cheek into about 3 pieces.
Finely dice the onion, carrots, chilli and celery. Mince the garlic and grate the ginger so everything is ready before you start cooking.
Oil and season the beef cheeks generously. Sear them on high heat in a Dutch oven until golden brown, about 5 minutes, then remove and rest on a plate.
Turn the heat to medium-high and add the vegetables. Stir regularly for 2 to 3 minutes until softened and aromatic.
Add the tomato paste, diced tomatoes, thyme, star anise, bay leaf, cinnamon, red wine and beef stock. Bring to a simmer, then return the cheeks and their juices to the pot.
Cover and cook in the oven for 2.5 to 3 hours at 180°C. The beef cheeks are ready when they fall apart easily when lifted with tongs.
Discard the herbs and whole spices. Place the pan on low heat and simmer for 5 to 10 minutes to thicken the sauce.
Serve with pasta, lemon parsley oil and pangrattato if you want a crisp finish.
Butcher Tips for Better Beef Cheek Ragu
A good sear builds the base flavour of the ragu. Take the time to colour the beef cheeks before adding the liquid.
Beef cheeks are ready when they pull apart easily. If they still feel firm, keep cooking rather than relying only on the timer.
The ragu is rich and deep, so the lemon parsley oil adds acidity and freshness just before serving.
Beef cheek ragu keeps for up to 4 days in the fridge and freezes well, making it ideal for batch cooking.
Beef Cheek Ragu FAQs
Beef cheeks contain connective tissue that breaks down during slow cooking. This gives the ragu a rich sauce and tender, pull-apart beef.
Yes. Beef cheek ragu is excellent made ahead because the flavour develops as it rests. Store it in the fridge for up to 4 days and reheat gently.
Yes. Cool the ragu completely, portion it into containers and freeze. Reheat slowly with a splash of stock or water if the sauce has thickened too much.
Short ribs, chuck steak or diced braising beef can be used instead. Choose cuts suited to slow cooking so the meat becomes tender rather than dry.
Pasta is the classic choice, especially pappardelle or rigatoni. It also works with polenta, mashed potato or crusty bread.
Explore more slow-cook beef: browse premium beef cuts, shop our beef roast range, or read our guide to the best cuts for slow cooking. Order online with cold-chain delivery to your door.