This is as easy as it gets for making a ragout; it’s all about letting it cook. The beef cheek sounds intimidating and off putting, but in reality, the cheeks hold so much flavour and deep rich beef notes. The cheek of a cow works hard as they graze all day, so that’s why they need so long to breakdown and cook. Sometimes these cheeks can be expensive depending on where you go, but the cheeks are parts of the animal that nobody wants and they tend to be a bit tough, so that’s why they tend to be on the cheaper side compared to a filet mignon.
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