meat:beef_ragu
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| meat:beef_ragu [2025/01/28 03:21] – [Mise en place] tom | meat: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/ | ||
| + | - 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