COOKING BEEF HEART RECIPES

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SLOW COOKED BEEF RAGù RECIPE | JAMIE OLIVER BEEF RECIPES

Slow cooked beef ragù recipe | Jamie Oliver beef recipes image

Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.

Total Time 4 hours 50 minutes

Yield 10

Number Of Ingredients 13

Ingredients

20 g dried porcini mushrooms
5 beef cheeks trimmed
olive oil
150 g piece of higher-welfare smoked pancetta
½ a celery heart
2 red onions
2 carrots
5 cloves
8 cloves of garlic
½ a cinnamon stick
1 bunch of mixed fresh herbs (30g) such as sage, bay, rosemary, thyme, basil, parsley
500 ml Barolo red wine
1 x 680 g jar of passata

Steps:

Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic. When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally. Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.

Nutrition Facts : Calories 359 calories, FatContent 12.6 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 2.2 g salt, FiberContent 3 g fibre

NOT SURE HOW TO COOK A BEEF HEART? HERE ARE 6 BEEF HEART ...

Category: Beef Heart Recipes Tag: Beef Heart, Beef Heart Recipe, Braised, Gluten Free, Grilled, Low Carb, Paleo, Recipe Roundup By the way…if you want more awesome beef cooking secrets (for example, how not to ruin a beautiful cut of beef by slicing it wrong), as well as lots of great beef recipes for no-fuss dinners, join the Meathacker ...
From alderspring.com

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SPICY GROUND BEEF AND BUTTERNUT SQUASH | MY HEART B…

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