Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beef ragù. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beef ragù is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Beef ragù is something that I’ve loved my entire life.
Beef Ragu from Delish.com is a cozy and filling meal that's perfect for cold weather. Want some help in the kitchen (who doesn't)? Let the slow cooker make dinner for you. This beef ragu is one of my go-to recipes: You spend about three.
To get started with this particular recipe, we must prepare a few components. You can have beef ragù using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Beef ragù:
- Make ready olive oil, for frying
- Make ready 1 onion, peeled and finely chopped
- Prepare 2 carrots, peeled and finely diced
- Make ready 2 sticks celery, finely diced
- Take 2 garlic cloves, peeled and finely sliced
- Prepare flour, for dusting
- Take salt and freshly ground black pepper
- Get 400 g beef diced braising steak
- Make ready 100 g pancetta
- Get 1 bay leaf
- Get 5 cm/2in strip of orange rind
- Make ready 375 ml red wine, preferably Italian
- Take 2 tbsp tomato purée
- Prepare Large pinch of dried oregano
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. In this Beef Ragù Shakshuka, I've given a meaty, Italian twist to the Middle Eastern favourite. Eggs lightly poached in a hearty ragù. Pasta with slow cooked braised beef and cheese.
Instructions to make Beef ragù:
- Preheat the oven to 150C/300F/Gas 2.
- Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside.
- Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
- When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
- Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.
- Add the browned beef to the vegetables.
- Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
- Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through.
- Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
- I serve with mashed potatoes
Eggs lightly poached in a hearty ragù. Pasta with slow cooked braised beef and cheese. This version uses Italian style beef Ragu that's been slowly braised for that intense flavour. Cheaper cuts of beef, like shoulder roast, are usually on the tough side, but cooking low and slow breaks down the tough connective tissue in meat and creates a melt-in-your-mouth ragù. The proof is in this easy meat ragù recipe.
So that’s going to wrap this up with this special food beef ragù recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!