Cheap cuts and slow cooking are very much de rigueur at the moment, so this recipe should be bang ‘on trend’. Or something.
Whilst making this yesterday, I was wondering if anyone has actually calculated the cost of energy used during slow cooking and whether that means cheap cuts are still worth it (Aga and Rayburn users aside). I don’t know what the answer is, but when you taste this slow cooked ox cheek ragu, you’ll soon forget about all that. It’s worth it.
Like the filling for my Ox Tail Sliders, you’re going to need a fair amount of time (4-5 hours) to cook the ragu, so this is weekend biznizz. Serve with a wider pasta, from Tagliatele up, to give the sauce plenty of surface area to cling to.
Ingredients (serves 2 hungry people)
500 g Ox Cheek
1 onion, finely chopped
1 carrot, finely chopped
1 large stick celery, finely chopped
2 cloves garlic, finely chopped