Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, ragù of braised beef. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
RAGÙ of Braised Beef is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. RAGÙ of Braised Beef is something that I have loved my whole life. They’re fine and they look fantastic.
Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season. A simple weekend braised beef ragu that is perfect for Sunday supper. Just set it up and let it slow simmer until the meat starts falling apart.
To begin with this particular recipe, we must prepare a few components. You can cook ragù of braised beef using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make RAGÙ of Braised Beef:
- Get 3 beef shank
- Prepare 1 onion diced
- Make ready 1 carrot diced
- Prepare 1 celery stalk diced
- Take 2 cup sliced mushrooms
- Take 1/2 bell pepper (any kind)
- Get 3/4 cup red wine
- Prepare 1/2 tsp pepper
- Take 2 clove minced garlic
- Make ready 1 salt to taste
- Get 2 tbsp tomatoe paste
- Make ready 1 tsp paprika
- Prepare 1/2 tsp dried oregano
- Make ready 3 tbsp olive oil
- Get 3 cup beef stock (chicken stock will be fine)
- Make ready 1 pasta, that can catch all the ragù goodness
This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine. It's been an extremely cold month, snowing and dreary which always gets me in the mood to cook up some comfort food. Remove from the pan and set aside. Pat the beef dry with paper towels, then generously season it on all sides with salt and pepper.
Steps to make RAGÙ of Braised Beef:
- Preheat oven to 325°F. Meanwhile prep your veggies.
- Get your oil into a Dutch oven (ex. Le Creuset). Heat oil on high heat. Make 3 slits to the side of the shanks through the fat to prevent curling when searing. Salt both sides of your beef shanks. Sear shanks until golden on each side. About 60 seconds each side. Do each shank at a time to not overcrowd pot. Place meat on a plate off to the side.
- Turn heat down to medium high. Add onions, garlic, bell peppers, celery, carrots to the same pot used for meat. Do not change out oil. All the flavor is there. Cook for a couple minutes til softened. I would salt this portion as well so all layers of the dish have seasoning. Add your oregano, pepper and paprika as well.
- Add tomatoe paste and stir into veggies. Add wine to deglaze the pot making sure to scrape all the bits from the bottom. Cook for about 2 min until alcohol has cooked off.
- Place meat back into Dutch oven including all the juices on the plate. Add beef stock to pot.
- Cover with lid and cook in oven for 2 hours on 335°F. After 2 hours, raise temp to 350 and take lid off. Continue to cook for another 30 min to evaporate some of the braising liquid.
- When complete, take each shank out onto a cutting board. Remove the bone and any fat on the sides. Chop the meat into 1/2 inch pieces or simply shred with your fingers. It will be so soft!
- With a hand blender, tilt Dutch oven and blend the braising liquid inside the pot. Make sure to pulse so you can leave it a bit chunky. No baby food here. Think rustic!
- Add meat back into pot, stir, taste, adjust seasoning if needed. Serve over your favorite pasta. Make sure there are plenty of openings or curves in your pasta choice to absorb all the ragù. Spaghetti won't work for this one.
- If you really like it saucy use less pasta. If you like it to just coat the pasta then use more. It's up to you! I recommend tossing the pasta with the ragù. This way the flavors will penetrate into the pasta.
- Grate some fresh parmesan over the top for a final touch!
Remove from the pan and set aside. Pat the beef dry with paper towels, then generously season it on all sides with salt and pepper. I used a good tablespoon of salt to cover all the pieces. An Italian ragù recipe is typically defined as a hearty, seasoned Italian sauce made with meat and tomatoes. It is most often served with pasta, and includes ground beef (or shredded chuck roast, in this case), tomatoes, and finely chopped carrots, celery and onion.
So that’s going to wrap it up for this special food ragù of braised beef recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
