Beef Cheek Ragu
Beef Cheek Ragout
Sauté for an additional minute until fragrant. Add the Liquids: Pour in the red wine, scraping the bottom of the pot to incorporate any browned bits. Let it simmer for about 5 minutes to reduce slightly. Combine Ingredients: Return the beef cheeks to the pot and add the crushed tomatoes, beef stock, thyme, and bay leaves. Stir well to combine. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender and easily shreds.
$15 per 350gr packet
Beef Cheek Ragout
Sauté for an additional minute until fragrant. Add the Liquids: Pour in the red wine, scraping the bottom of the pot to incorporate any browned bits. Let it simmer for about 5 minutes to reduce slightly. Combine Ingredients: Return the beef cheeks to the pot and add the crushed tomatoes, beef stock, thyme, and bay leaves. Stir well to combine. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender and easily shreds.
$15 per 350gr packet
Beef Cheek Ragout
Sauté for an additional minute until fragrant. Add the Liquids: Pour in the red wine, scraping the bottom of the pot to incorporate any browned bits. Let it simmer for about 5 minutes to reduce slightly. Combine Ingredients: Return the beef cheeks to the pot and add the crushed tomatoes, beef stock, thyme, and bay leaves. Stir well to combine. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender and easily shreds.
$15 per 350gr packet