Differences

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--- meat:beef_ragu [2025/01/27 23:06] – [Beef Ragu] tom
+++ meat:beef_ragu [2025/02/07 09:25] (current) – [Combine Ingredients] tom
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 500g beef steak
+  * 500g Stewing Beef
-  * 250g celery
+  * 2-3 Sticks of Celery
-  * 250g carrot
+  * 2-3 Carrot
-  * 1 large onion
+  * 1 Large Onion
-  * 700g passata or 800g tomatoes
+  * 700g Passata or 800g Tinned Tomatoes
-  * 4 – 6 cloves garlic
+  * 4 – 6 Cloves of Garlic (Minced)
-  * ½ teaspoon mixed herbs
-  * Olive Oil
   * ½ Cup Red Wine
+  * 2 Bay Leaves
+  * Salt and Pepper to taste
+  * Oil (Refined Olive or Safflower)
 ===== Additional Equipment Needed =====
@@ Line 22: / Line 20: @@
 ===== Method =====
 ==== Mise en place ====
+  - Dice Onion, Carrot and Celery.
+  - Cut Beef into 2cm cubes.
+  - Mince Garlic.
+==== Sear Beef ====
+  - Using a large Saucepan, heat oil on medium high.
+  - Sear Beef in batches, transferring to bowl for later.
+==== Cook Mire Poix ====
+  - Reduce heat to medium.
+  - Cook Onions for 10 minutes or until softened and translucent.
+  - Add Celery and Carrot and continue cooking for another 10 minutes or until carrot has softened.
+==== Combine Ingredients ====
+  - Add Beef and resting juices back to pan.
+  - Deglaze with Red Wine and scrap fond from bottom of pan.
+  - Add Passata/Tinned Tomatoes and Bay Leaves.
+  - Reduce heat to low and simmer for 3-4 hours((Once everything is combined it can be transferred to a pressure cooker or slow cooker.)) or until Beef is tender enough to shred.
+^^1