Recipe of Award-winning RAGÙ of Braised Beef

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, How to Prepare Ultimate RAGÙ of Braised Beef. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from RAGÙ of Braised Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare RAGÙ of Braised Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook RAGÙ of Braised Beef using 16 ingredients and 11 steps. Here is how you cook it.

You'll have a gourmet sauce made right at home. So much flavor and richness!

Ingredients and spices that need to be Get to make RAGÙ of Braised Beef:

1. 3 beef shank
2. 1 onion diced
3. 1 carrot diced
4. 1 celery stalk diced
5. 2 cup sliced mushrooms
6. 1/2 bell pepper (any kind)
7. 3/4 cup red wine
8. 1/2 tsp pepper
9. 2 clove minced garlic
10. 1 salt to taste
11. 2 tbsp tomatoe paste
12. 1 tsp paprika
13. 1/2 tsp dried oregano
14. 3 tbsp olive oil
15. 3 cup beef stock (chicken stock will be fine)
16. 1 pasta, that can catch all the ragù goodness

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!

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Favorite RAGÙ of Braised Beef. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!