RAGÙ of Braised Beef

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ragù of braised beef. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

You'll have a gourmet sauce made right at home. A simple weekend braised beef rage that is perfect for a warming Sunday supper. Just set it up and let it slowly simmer all day until the meat is fall-apart tender. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.

RAGÙ of Braised Beef is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. RAGÙ of Braised Beef is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. 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:
  1. Make ready 3 beef shank
  2. Get 1 onion diced
  3. Take 1 carrot diced
  4. Take 1 celery stalk diced
  5. Get 2 cup sliced mushrooms
  6. Take 1⁄2 bell pepper (any kind)
  7. Get 3⁄4 cup red wine
  8. Get 1⁄2 tsp pepper
  9. Make ready 2 clove minced garlic
  10. Make ready 1 salt to taste
  11. Make ready 2 tbsp tomatoe paste
  12. Get 1 tsp paprika
  13. Take 1⁄2 tsp dried oregano
  14. Prepare 3 tbsp olive oil
  15. Make ready 3 cup beef stock (chicken stock will be fine)
  16. Make ready 1 pasta, that can catch all the ragù goodness

Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.

Steps to make RAGÙ of Braised Beef:
  1. Preheat oven to 325°F. Meanwhile prep your veggies.
  2. 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.
  3. 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.
  4. 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.
  5. Place meat back into Dutch oven including all the juices on the plate. Add beef stock to pot.
  6. 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.
  7. 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!
  8. 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!
  9. 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.
  10. 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.
  11. Grate some fresh parmesan over the top for a final touch!

Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender. Transfer the meat to a separate bowl, remove the bones, and pull apart the meat. A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas.

So that is going to wrap this up with this special food ragù of braised beef recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!