Beef Cheek Ragu with Pappardelle . Serves 6-8 . Beef cheeks are an underappreciated cut not generally available in supermarkets. Braising transforms the tough muscle into tender, succulent morsels.

Instructions. Preheat the oven to 140°C. Heat a good drizzle of oil in a heavy–based oven-proof saucepan until hot. Dust the beef cheeks in flour, then cook until browned on all sides.

This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

It’s Vegan January and for those who don’t want to, or can’t give up meat completely, choosing well- bred, grass- fed meat is a good starting… ...

The ragu can be made a day ahead. ... Nettle quadretti with braised beef cheek, baby carrots and reggiano. David Dellai. October 18, 2011. Save. Log in ...

BEEF CHEEK RAGU WITH PAPPARDELLE. Yield: 6-8 servings. 1 ounce pancetta or 2 slices smoked bacon ; 2 trimmed beef cheeks, about 2 to 2 1/2 pounds total ; Kosher salt and freshly ground pepper to taste ...

Ingredients. 2 tbsp olive oil; Sea salt and black pepper; 800g braising steak (beef shin or cheek is especially delicious), cut into large pieces; 1 tbsp plain flour ...

1.5 kg braising steak (beef shin or cheek is especially delicious), cut into large pieces; 1½ tbsp plain flour; 1 large onion, finely chopped; 1 carrot, finely chopped; 2 celery sticks, finely ...

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and ...

Four brilliant (and cheap) beef recipes, from Thai steak and rich ragu to ox cheek hotpot You can make a feast with cheaper cuts of meat – seek out flank, hanger or flat iron for delicious results ...

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and ...

To serve. Fresh pappardelle, or dried short wide pasta such as rigatoni or paccheri; Parmigiano Reggiano or parmesan, to serve; Method. Preheat oven to 160C (150 fan forced).