RAGÙ of Braised Beef

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, ragù of braised beef. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Bring to the boil, then add the Napolina Chopped Tomatoes and beef stock. Season with salt and freshly ground black pepper, then add the rosemary and thyme. You'll have a gourmet sauce made right at home. In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat.

RAGÙ of Braised Beef is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. RAGÙ of Braised Beef is something that I’ve loved my entire life.

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

Fry for five minutes, stirring, until the mince is beginning. 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. Cover the porcini with boiling kettle water and leave to rehydrate.

Instructions 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!

I used a good tablespoon of salt to cover all the pieces. 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. Meanwhile, slice the pancetta into lardons. Gordon Ramsay's Slow Braised Beef Cheeks (Ragu) with Pappardelle.

So that’s going to wrap it up with this exceptional food ragù of braised beef recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!