When you think slow cooked feeds, Italian probably isn’t the first cuisine that comes to mind.
But for Popolo, where the signature dish is an infamous pork roast and the ragu is second to none, it’s almost a specialty. And when one of our fave dining spots gives us a recipe to recreate at home, we can’t help but want to head straight to the kitchen to try it. So excuse us while we race off to cook up an Italian feast of beef cheek ragu, straight from the cook book of Popolo’s kitchen.
- 6 x 250g beef cheeks
- 1 large brown onion, finely diced
- 1 carrot, finely diced
- 2 celery sticks, finely diced
- 100g flour
- Salt and freshly ground pepper
- 100ml cooking oil
- 250ml white wine
- 500ml beef stock
- 2 bay leaves
- 3 garlic cloves
- Half a bunch thyme
- Half a bunch rosemary
- Preheat oven to 160C.
- Remove all fat and nerves from the cheeks.
- Flour the cheeks and season well with salt and freshly ground pepper.
- Seal the meat off in a heavy based pan using the cooking oil.
- Remove cheeks from pan and place into baking tray
- Add onion, carrot and celery to the hot pan and cook over a gentle heat until softened.
- Deglaze the pan using the white wine.
- Add the thyme, rosemary, bay leaf and garlic to the pan and allow the wine to reduce by half.
- Pour the contents of the pan over the beef cheeks and add the stock.
- Cover with baking paper and foil and cook in the preheated oven at 160C for 2 hours or until the meat is tender to a fork.
- Serve with al dente pasta.
Now, where’s the red wine?