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–+ servings
Beef Cheek Ragu served with red wine, with a beautiful table setting.

Beef Cheek Ragu

Beef Cheek Ragu is the ultimate in luxury comfort food, but also ridiculously simple to make. Impress your guests with this unique ragu that features a game-changing surprise ingredient thanks to Jamie Oliver. Beef cheeks are an incredible cut that really elevates many dishes.
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Slow Cooker: 6 hours
Servings: 4

Equipment

  • Instant Pot/MultiCooker/Pressure Cooker OR Slow Cooker/Crockpot and frypan
  • chopping board and knives
  • Large pot to cook pasta
  • Measuring cup and spoons
  • Box grater or microplane

Ingredients

  • 1 ½ tbsp olive oil (more as needed)
  • 1 brown/yellow onion (diced)
  • 6 large garlic cloves (peeled and minced)
  • ¾ tsp dried thyme
  • ¾ tsp cooking salt
  • 2 medium-large oranges (scrubbed and zested)
  • ⅔ cup red wine or beef stock
  • 1 can crushed tomatoes 410g/14 oz.
  • 1 ½ tbsp tomato paste concentrate
  • 700-750 grams beef cheeks
  • 200 grams white button mushrooms (½ pound)
  • 1 cup shredded red cabbage
  • 200-220 grams wide pasta (eg. pappardelle, fettucine. Use GF pasta if needed)

To serve

  • fresh parsley, leaves picked and chopped
  • freshly grated parmesan (optional)
  • fresh ground black pepper

Instructions

  • Prepare the ingredients as described, except garnishes and pasta.

Instant Pot/Multicooker/Pressure Cooker

  • Heat the inner pot on the saute function of your Instant Pot/multicooker and add most of the oil after a couple of minutes. Add the onions and sweat for a few minutes while stirring. When golden brown add the remaining oil, garlic, thyme, salt and orange zest. Stir for a minute or two, then add the red wine and allow to cook off for a few minutes.
  • Add the tomatoes and tomato paste to the inner pot and stir well. Lastly, add the beef cheeks and mushrooms and stir well.
  • Close the lid and seal the vent. Set your Instant Pot/multicooker to cook at high pressure for 70 mins. 
  • Once done, allow to release the pressure for 10 minutes before removing the lid. While the pressure is releasing, cook the pasta according to packet instructions to al dente. Or if you're serving with mashed potato or cauliflower, prepare this a little earlier while the ragu is cooking. Use your favourite recipe if going with this option.
  • Stir in the cabbage to the ragu. If using pasta, gently stir the ragu with the pasta.
    Serve the ragu with the pasta/mashed potato, sprinkle with parsley and parmesan (optional).

Slow Cooker

  • Heat frypan over medium heat and add most of the oil. Add the onions and sweat for a few minutes while stirring. When golden brown add the remaining oil, garlic, thyme, salt and orange zest. Stir for a minute or two, then add the red wine and allow to cook off for a few minutes.
  • Transfer to the slow cooker. Add the tomatoes and tomato paste to the inner pot and stir well. Lastly, add the beef cheeks and mushrooms and stir well.
  • Slow cook on low for 8 hours or high for 5 hours. Check that the cheeks are soft but not too mushy. They should still hold their shape a little. Stir in the cabbage to the ragu.
  • Prepare your pasta according to packet instructions to al dente, or prepare your favourite mashed potato or cauliflower puree recipe.
    If using pasta, gently stir the ragu with the pasta.
  • Serve the ragu with the pasta/mashed potato, sprinkle with parsley and parmesan (optional).

Notes

This recipe also pairs perfectly with mashed potato or cauliflower puree