food for thought

by michelle

tagliatelle with ox cheek and mushroom ragout

leave a comment »

Wonderfully rich and gamey, this ragout would work equally well with polenta.

tagliatelle-with-ox-cheek-ragout

In a pressure cooker or heavy pot heat a little olive oil and sear the ox cheeks briefly before setting them aside. Add a little more olive oil to the pot and gently fry 1 diced onion and 2 finely diced cloves of garlic until the onions are translucent. Add 1 tablespoon of tomato paste and cook for a further 2 minutes. Return the ox cheeks to the pot with a few porcini mushrooms, 1 or 2 bay leaves, a glass of red wine and 1 cup of beef stock. Season to taste with salt and freshly ground black pepper and cook for 50 minutes in a pressure cooker (2½ – 3 hours in a pot) until the ox cheeks are soft and can be broken apart with a fork. Continue to cook to reduce the liquid, adding 200g (7 oz) of fresh mushrooms towards the end. Season again if necessary before serving on tagliatelle or polenta with freshly grated parmesan.

Advertisements

Written by michelle picker

September 8, 2014 at 5:54 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: