meat:beef_ragu
Differences
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| meat:beef_ragu [2025/01/28 03:20] – [Ingredients] tom | meat:beef_ragu [2025/02/07 09:25] (current) – [Combine Ingredients] tom | ||
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| * Salt and Pepper to taste | * Salt and Pepper to taste | ||
| * Oil (Refined Olive or Safflower) | * Oil (Refined Olive or Safflower) | ||
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| ===== Additional Equipment Needed ===== | ===== Additional Equipment Needed ===== | ||
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| ===== Method ===== | ===== Method ===== | ||
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| ==== Mise en place ==== | ==== 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/ | ||
| + | - 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 | ||
Last modified: 2025/01/28 03:20