Ox Cheek & Wild Mushroom Ragu

Fall-apart meat, unctuous rich sauce and a warming heat from the pepper for Cabernet – this ragu is extremely easy to make and will reward you with a steaming bowl of beautifully flavoured pasta.

The pepper for Cabernet is a unique blend of Tellicherry, white Penja, black Bahia, Voatsiperfery peppers, and citrus Batak berry. It has been balanced to perfectly complement the aromas and profile of a glass of Cabernet wine. So make sure you have a bottle to hand when you serve up.

Ingredients for ox cheek ragu

How to make ox cheek ragu

  1. Preheat oven to 160C. 
  2. Sear ox cheeks, and remove to a pan. Deglaze pan with the red wine, and pour into same dish as ox cheeks. 
  3. Fry the onions, carrots, butter in a large casserole dish until soft. Add the ox cheeks, wine and roughly chopped rehydrated mushrooms. Pour in crushed tin tomatoes, rosemary, bay leaf and 1 tsp fine salt. 
  4. Put on lid, leaving a small gap to help it reduce. Cook for 3-4 hours until ox cheek is tender. Lift ox cheeks and veg out of the pot, and reduce remaining liquid over a high heat until glossy. Add back cheeks, shred with a fork and mix together. Season with salt, pepper and balsamic vinegar to taste. 
© Speciality Cooking Supplies Limited 2024


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