Beef Cheek Ragù

Beef cheeks are one of the hardest-working muscles on the animal — full of collagen, deep flavor, and fat. Braised slowly, they collapse into the richest, most silky ragù imaginable. Serve over pasta, polenta, or eat it straight from the pot.

What You Need

• 2 lbs beef cheeks, trimmed of excess sinew
• Coarse salt and black pepper
• 2 tbsp beef tallow
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 cup beef bone broth
• ½ cup crushed tomatoes
• 1 tbsp apple cider vinegar
• Fresh thyme and bay leaves

Method

1. Season beef cheeks generously. Sear in very hot tallow until deeply browned on all sides — these muscles are tough, don't rush the sear.
2. Remove. Cook onion and garlic until softened and golden.
3. Add broth, tomatoes, vinegar, and herbs. Return cheeks. Cover.
4. Braise at 300°F for 4–5 hours until meat falls apart completely.
5. Shred directly in the braising liquid with two forks.
6. Cook uncovered for 20 more minutes to thicken the sauce. Season generously.

Tips & Notes

• Beef cheeks require real braising time — 3 hours is not enough. 4–5 is where the magic happens.
• The collagen in this cut is extraordinary. The sauce will gel solid when cold.

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