RAGÙ of Braised Beef
RAGÙ of Braised Beef

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ragù of braised beef. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season. If you're looking for RAGÙ of Braised Beef recipe, look no further! We provide you only the best RAGÙ of Braised Beef recipe here.

RAGÙ of Braised Beef is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. RAGÙ of Braised Beef is something which I have loved my entire life.

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

You'll have a gourmet sauce made right at home. Rachel Roddy's recipe for braised beef ragu.. Cinzia's baked pasta, pasta with courgettes cooked rather like carbonara, a classic bolognese ragù and this, another ragù. Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.

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!

Cinzia's baked pasta, pasta with courgettes cooked rather like carbonara, a classic bolognese ragù and this, another ragù. 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.

So that is going to wrap this up with this special food ragù of braised beef recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!