Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, ragù of braised beef. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
RAGÙ of Braised Beef is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. RAGÙ of Braised Beef is something which I’ve loved my entire life.
Braised Beef Ragu ~ tender beef + rich tomato sauce from everyday ingredients. This Braised Beef Ragu is delicious will pretty much all kinds of pasta, but I really like pappardelle. The wide, flat strands that gives the beef and rich sauce something.
To begin with this recipe, we must first prepare a few ingredients. You can cook ragù of braised beef using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make RAGÙ of Braised Beef:
- Make ready beef shank
- Prepare onion diced
- Take carrot diced
- Make ready celery stalk diced
- Prepare sliced mushrooms
- Get bell pepper (any kind)
- Prepare red wine
- Make ready pepper
- Get minced garlic
- Prepare salt to taste
- Make ready tomatoe paste
- Get paprika
- Get dried oregano
- Get olive oil
- Get beef stock (chicken stock will be fine)
- Prepare pasta, that can catch all the ragù goodness
I'm becoming a grown up who likes recipes called Crockpot Braised Beef Ragu with Polenta. Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. I have a weakness for all things slow cooked, but hands down this shredded beef ragu is one of my all time favourites.
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!
I'd dare say I love it even more. I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine. Cook pasta as per package instructions. Assembly: Add a scoop of pasta water and scoop of ragu to skillet.
So that’s going to wrap this up for this exceptional food ragù of braised beef recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
