2 x Ox Cheeks

Recipes

Ox Cheek Ragu with Creamy Polenta

Ox cheeks are a wonderfully rich, tender cut that shines when slow-cooked in a savory ragu sauce. This recipe transforms ox cheeks into a comforting Italian-style stew served over creamy polenta, making for a simple yet creative family-friendly meal. If you prefer, swap the polenta for mashed potatoes or buttered pasta for a quick alternative.

Ingredients:

For the Ox Cheek Ragu:

• 1 kg ox cheeks, trimmed

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery sticks, diced

• 2 tbsp tomato paste

• 1 can (400g) chopped tomatoes

• 1 cup (250 ml) red wine

• 1 cup (250 ml) beef stock

• 2 bay leaves

• 1 tsp dried oregano

• Salt and pepper, to taste

For the Creamy Polenta:

• 1 cup (170 g) polenta (coarse cornmeal)

• 4 cups (1 liter) water or stock

• 2 tbsp butter

• ½ cup (50 g) grated Parmesan cheese

• Salt, to taste

Instructions:

1. Preheat your oven to 160°C (320°F).

2. Brown the ox cheeks: Heat olive oil in a large ovenproof pot over medium-high heat. Season the ox cheeks with salt and pepper and brown them well on all sides. Remove and set aside.

3. Sauté the vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.

4. Add tomato paste and cook for 2 minutes, stirring.

5. Deglaze the pot with red wine, scraping up browned bits. Let it reduce slightly (about 5 minutes).

6. Add tomatoes, beef stock, bay leaves, oregano, and return the ox cheeks to the pot. Bring to a simmer.

7. Cover and braise in the oven for 3 to 3.5 hours, until the meat is tender and falling apart.

8. Shred the ox cheeks with two forks and stir back into the sauce. Adjust seasoning.

9. Make the polenta: In a saucepan, bring water or stock to a boil. Gradually whisk in polenta, reduce heat to low, and cook, stirring often, for about 25 minutes until thick and creamy. Stir in butter, Parmesan, and salt to taste.

10. Serve: Spoon creamy polenta into bowls and top with generous servings of the ox cheek ragu.

Seasoning & Serving:

• Season the ragu with salt and pepper at the end to taste.

• Garnish with fresh parsley or basil if desired.

• Serve with a simple green salad or steamed vegetables on the side for a balanced meal.