Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ragù of braised beef. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
The meat will literally fall apart when you gently tug at it with two forks. This braised beef ragu is everything (ILYSB!). This from-scratch ragù is braised beef bliss—loaded up with honest-to-goodness ingredients and served over our springy fusilli for the perfect family table meal.
RAGÙ of Braised Beef is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. RAGÙ of Braised Beef is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ragù of braised beef using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make RAGÙ of Braised Beef:
- Make ready 3 beef shank
- Make ready 1 onion diced
- Take 1 carrot diced
- Take 1 celery stalk diced
- Prepare 2 cup sliced mushrooms
- Prepare 1/2 bell pepper (any kind)
- Make ready 3/4 cup red wine
- Take 1/2 tsp pepper
- Prepare 2 clove minced garlic
- Prepare 1 salt to taste
- Prepare 2 tbsp tomatoe paste
- Make ready 1 tsp paprika
- Prepare 1/2 tsp dried oregano
- Take 3 tbsp olive oil
- Prepare 3 cup beef stock (chicken stock will be fine)
- Make ready 1 pasta, that can catch all the ragù goodness
Then, cover the dutch oven and transfer to the preheated oven. Slowly braised until rich and flavorful, this deliciously meaty short rib ragu is the perfect sauce to dress your favorite freshly prepared pasta in. Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil.
Instructions 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!
When oil is hot, add beef. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Salt and freshly ground pepper I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish.
So that is going to wrap it up with this special food ragù of braised beef recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
