BEEF CHEEK RAGOUT WITH SAGE AND KALAMATA OLIVES

 

2 KG BEEF CHEEKS 

500ML RED WINE 

1 LTR BEEF STOCK 

2 CLOVES  

1 TSP BLACK PEPPERCORNS 

4 JUNIPER BERRIES 

1 BAYLEAF 

THYME 

3 CLOVES GARLIC CRUSHED 

1 BROWN ONION DICED 

2 STICKS CELERY DICED 

2 CARROTS DICED 

2 TBL TOMATO PASTE 

∧COMBINE AND LET TO MARINATE IN FRIDGE OVERNIGHT

1KG FRESH TOMATOES 

500ML PORT 

1 LTR BEEF STOCK 

KALAMATA OLIVES 

BUNCH SAGE 

PECERINO CHEES SHAVED 

DRAIN OFF CHEEKS 

REDUCE THE WINE BY HALF, ADD BEEF STOCK BRING TO BOIL 

SEAL THE CHEEKS IN A HOT PAN PLACE IN BACKING DISH 

SAUTE THE VEG FROM THE MARINADE AND PLACE OVER THE BEEF CHEEKS 

POUR OVER THE HOT STOCK 

COVER WITH BAKING PARCHMENT AND FOIL AND PLACE INTO 160 DEGREE OVEN FOR 3 ½ HOURS 

REMOVE FROM OVEN AND LET REST 

DRAIN LIQUID, DICARD VEG AND SET THE CHEEKS TO ONE SIDE, 

REDUCE LIQUID BY ¾ . 

 

SAUCE 

PEEL AND DICE TOMATOS ADD PORT AND SIMMER IN PAN UNTIL ALL THE LIQUID HAS GONE ADD THEREDUCED CHEEK COOKING LIQUID, FLAKE THE CHEEKS THROUGH THE SAUCE, 

TOSS THROUGH THE PASTA OF YOUR CHOICE OR AND TOP WITH FRESH SAGE KALAMATA OLIVE AND SHAVE PECERINO