RAGÙ of Braised Beef

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ragù of braised beef. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

You'll have a gourmet sauce made right at home. 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. Season chuck roast with salt and pepper and sear, in.

RAGÙ of Braised Beef is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. RAGÙ of Braised Beef is something that I have loved my whole life. They’re nice and they look wonderful.

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

You will need a very large cast iron casserole - or similar. Fry the meat in light olive oil on a medium to high heat until browned on all sides. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon,. Cover the porcini with boiling kettle water and leave to rehydrate.

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!

Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon,. 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. Season beef with ¾ teaspoon salt and place in the slow cooker.

So that is going to wrap this up with this special food ragù of braised beef recipe. Thank you very much for reading. I am confident you will 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, colleague and friends. Thank you for reading. Go on get cooking!