User Tools

Site Tools


meat:beef_ragu

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision
Previous revision
meat:beef_ragu [2025/01/28 03:21] – [Mise en place] tommeat:beef_ragu [2025/02/07 09:25] (current) – [Combine Ingredients] tom
Line 14: Line 14:
   * Salt and Pepper to taste   * Salt and Pepper to taste
   * Oil (Refined Olive or Safflower)   * Oil (Refined Olive or Safflower)
- 
- 
- 
  
 ===== Additional Equipment Needed ===== ===== Additional Equipment Needed =====
Line 23: Line 20:
  
 ===== Method ===== ===== Method =====
 +
 ==== Mise en place ==== ==== Mise en place ====
-  - Dice Onion, Carrot and Celery +  - Dice Onion, Carrot and Celery. 
-  - Cut Beef into 2cm cubes +  - Cut Beef into 2cm cubes. 
-  - Mince Garlic+  - 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
  
  
Last modified: 2025/01/28 03:21

Except where otherwise noted, content on this wiki is licensed under the following license: Public Domain
Public Domain Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki