Don't bother
making this Beef Cheek Ragout if you
are looking for a quick meal. I based
this ragout loosely on a Maggie Beer recipe – the result was very tender and
the flavour profile was interesting – but next time I'd reduce the amount of
juniper berries and rosemary. So I've
done that for you.
Brown your
beef cheeks in some garlic oil on medium heat – put them into the slow
cooker. Then fry off some finely diced
celery (3 sticks) in the same pan. When they
are translucent chuck them into the slow cooker as well and then deglaze the
pan with some red wine – I used an Australian shiraz.
Put all
this into the slow cooker along with the peel of ½ an orange, ½ tsp of crushed
juniper berries, a few bay leaves, a sprig of rosemary (not too big a one), some
fresh thyme (if you use dried use only a tiny amount), ½ a star anise, salt and
pepper. Also and sliced carrots and
parsnip.
I cooked
this lot for 6 hours on low – I put a foil layer over the top under the lid
which provided a better seal – and reduced the smells. About half way I added a bit more wine, lemon
juice and ginger
tea. At this stage the beef cheeks
looked very unpromising.
Luckily at
6 hours the beef cheeks were meltingly tender.
I took some of the liquid from the slow cooker and reduced it in a pot
to thicken it up and served the beef with mashed potatoes.
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