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Slow cooked beef ragu

This recipe is so good and really tasty everyone will enjoy it. If you want something easy to prepare and a meal that takes care of its self then this is the one.

I use a cheaper cut of beef “Brisket” which is great for when your on a budget.

Perfect for a lazy Sunday or a busy week day meal and you get left overs too.

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Printable recipe HereΒ Slow cooked Beef Ragu

IngredientsΒ 

1.5 kg beef brisket

2tbsp olive oil

10g butter

4 slices of smoked bacon or streaky bacon cut into strips

1 large onion sliced

2 medium carrots finely chopped

2 celery stalks finely chopped

2 garlic gloves crushed

250ml of red wine or rose which ever you have

500ml of beef stock

2 400g tins of chopped tomatoes

2 tbsp oregano fresh or dried

4 bay leaves

2 tbsp tomato puree

1 tbsp caster sugar

Begin by preheating the oven to 170’c fan 150’c gas mark 3

Unroll the beef brisket, If it does not fit the casserole pan cut so it does. Season on both sides with salt and pepper. Leave on the side to come to room temperature. Add your oil to a pan and allow to get hot then brown your beef on all sides and then place back in the casserole pot.

Reduce the heat and add the butter along with the smokey bacon fry until it has cooked. Add your onions to the pan and cook gently until they go soft, should take 10 mins or so, add the carrots, celery and garlic cover and cook till they are all nice and soft 5-10 mins.

Now add your wine and let bubble on high until it’s nearly all absorbed. Then pour your tomatoes and beef stock to the pan and give it all a good stir. Then add oregano, bay leaves, tomato puree and caster sugar and give it all a good stir, season with salt and pepper and bring it altogether. Now pour into your casserole pan along with the beef, cover and cook in the oven gently for 3 hours. Don’t worry about it for those 3 hours as it will be fine.

Once the 3 hours check to see if the meat is tender and just falls apart if it needs extra time put it back in the oven for 30 mins.

Then once your happy take your beef out of the pan and place on a warm plate and cover to keep warm remove any excess fat from the surface of the sauce and if you would like it a bit thicker bring the sauce to the boil to thicken up. Shred your beef with two folks it should just fall apart nicely. Place it back into the sauce and mix it altogether to coat the meat in the sauce.

I serve mine with pasta but you could use cous cous , rice or even potatoes whichever you prefer.

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Enjoy Claire xox

 

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