John Myers
Ox Cheek Ragout …
The perfect ox cheek ragout … recipe with a picture and simple step-by-step instructions.
- 2 Ox cheeks – about 1000 g
- 1000 g Onions
- Biskin for frying
- 100 g Smoked bacon
- Salt
- 0,5 teaspoon Seasoned pepper
- 1 tablespoon Tomato paste
- 1 Soloknobi
- 200 ml Dry red wine
- 1 teaspoon Goulash seasoning
- 0,5 teaspoon Chilli flakes
- 400 ml Beef stock
- Preparation: cut the ox cheeks with a sharp knife into not too fine cubes; cut the peeled onions into four pieces, and if they are very large, even sixths; Cut the garlic into fine slices and roughly dice the bacon. Preheat a suitable casserole with a lid in the oven at 180 degrees.
- Preparation 2: Heat a little Biskin in a large pan and fry the meat in sections very quickly. Only put so much meat in the pan that the cubes cannot touch each other, then searing will be very quick … the juice stays in the meat and does not overcook in the pan.
- Let a few cubes of bacon sizzle with each batch – this gives a good taste and when the meat is nicely browned, add some of the onions and let them take on color.
- Once the desired degree of tan has been reached, transfer everything to the casserole, sprinkle with salt and pepper and do the same for the next batch, starting with the slightly heated biscuit.
- When the last batch is nicely browned, place the tomato paste and the garlic slices in the middle of the pan and briefly toast while stirring, then immediately deglaze with the red wine. Bring to the boil once and then add to the casserole with the goulash seasoning and chilli flakes.
- Simmer the roasting set in the pan with the beef stock, and also add to the meat … this should now be almost covered with liquid.
- Cook the ox cheek ragout with the lid in the oven for about 120 to 150 minutes without opening it. Then season to taste, thicken the sauce a little if necessary (the onions alone made my sauce thick) and serve.
- I served wide ribbon noodles and “pointed cabbage from the frying pan” with it. The recipe for the vegetables is here: Pointed cabbage from the frying pan …
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