RAGÙ of Braised Beef
RAGÙ of Braised Beef

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, ragù of braised beef. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

RAGÙ of Braised Beef is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. RAGÙ of Braised Beef is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

This slow braised, fall-apart-tender beef is cooked in a rich. Cook pasta as per package instructions. Assembly: Add a scoop of pasta water and scoop of ragu to skillet. Add single serving of cooked pasta and toss, sprinkle on pecorino cheese.

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!

For me, that means huge cravings of warm, comforting dishes like this Braised Beef Ragu with Gemelli! I know beef ragu is often served with long pasta, like pappardelle of fettuccine, but I really like how the sauce gets inside all the little nooks and crannies of the Gemelli. Enjoy a comfort food classic tonight: Braised Beef Ragu. Made with a few simple ingredients, begin by browning beef in an oven-proof pan. Add remaining ingredients, including Kitchen Basics® Original Beef Stock, to create a fragrant sauce.

So that’s going to wrap this up for this exceptional food ragù of braised beef recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!