Beef ragù
Beef ragù

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beef ragù. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Beef ragù is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Beef ragù is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have beef ragù using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Beef ragù:
  1. Prepare olive oil, for frying
  2. Take onion, peeled and finely chopped
  3. Get carrots, peeled and finely diced
  4. Make ready celery, finely diced
  5. Take garlic cloves, peeled and finely sliced
  6. Take flour, for dusting
  7. Make ready salt and freshly ground black pepper
  8. Take beef diced braising steak
  9. Take pancetta
  10. Take bay leaf
  11. Make ready cm/2in strip of orange rind
  12. Make ready red wine, preferably Italian
  13. Get tomato purée
  14. Make ready Large pinch of dried oregano

Dairy-free recipes; Gluten-free recipes; Remove recipe Save recipe Save Remove recipe Save recipe Print Rate. It would easily serve four with massive portions. We had our leftover leftovers for lunch the next day, with bread instead of pasta. Can You Freeze Leftover Beef Ragu?

Instructions to make Beef ragù:
  1. Preheat the oven to 150C/300F/Gas 2.
  2. Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside.
  3. Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
  4. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
  5. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.
  6. Add the browned beef to the vegetables.
  7. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
  8. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through.
  9. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
  10. I serve with mashed potatoes

Alternatively, you can freeze your Leftover Beef. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Slow Cooked Shredded Beef Ragu Sauce. There's this annoying thing that's been a thorn in my backside all my working life.

So that is going to wrap this up for this special food beef ragù recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!