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July 08, 2019
Slow Cooked Beef Ragu
The cold weather has officially set in! Love it or hate it, lets all make the most of the cold with some yummy winter warmer meals, with this easy slow cooked beef ragu. Yummy and perfect for your next dinner party. Don't forget to check out some of our winter styles and our winter sale! (Click here)
INGREDIENTS:
¼ cup (60ML) extra virgin olive oil
1.5kg Beef Brisket, cut into 4 Pieces
Sea salt and cracked black pepper
1 Onion, Chopped
3 Cloves Garlic, Crushed
1 Carrot, Peeled and chopped
4 Springs rosemary, plus extra to serve
1 Cup (250ML) red wine
1½ Cups (375ML) beef stock
1½ Cups (375ML) water
2 X 400G Cans chopped tomatoes
¼ Cup (60ML) red wine vinegar
2 Tablespoons tomato Paste
Creamy polenta, to serve
Finely grated parmesan to serve
¼ cup (60ML) extra virgin olive oil
1.5kg Beef Brisket, cut into 4 Pieces
Sea salt and cracked black pepper
1 Onion, Chopped
3 Cloves Garlic, Crushed
1 Carrot, Peeled and chopped
4 Springs rosemary, plus extra to serve
1 Cup (250ML) red wine
1½ Cups (375ML) beef stock
1½ Cups (375ML) water
2 X 400G Cans chopped tomatoes
¼ Cup (60ML) red wine vinegar
2 Tablespoons tomato Paste
Creamy polenta, to serve
Finely grated parmesan to serve
METHOD:
1. Preheat oven to 180°C (350°F). Heat 2 tablespoons of the oil in a 4-litre-capacity heavy-based ovenproof saucepan over high heat. Sprinkle the beef with salt and pepper and cook, in batches, for 3–4 minutes each side or until browned. Remove from the pan and set aside. Add the remaining oil, onion, garlic, carrot and rosemary and cook, stirring, for 2–3 minutes or until softened. Add the wine, stock, water, tomatoes, vinegar, paste and beef and bring to a simmer. Cover and transfer to the oven.
2. Cook for 2½ – 3 hours or until tender, turning brisket half way. Shred using two forks and serve with polenta, parmesan and the extra rosemary. Serves 4.
Tip: To make the creamy polenta, place 1 litre of water in a medium saucepan over high heat and bring to the boil. Reduce the heat to medium, whisk in 1 cup (170g) instant polenta and cook, whisking constantly, for 2–3 minutes or until thickened. Remove from the heat and whisk in 1 cup (80g) finely grated parmesan, 100g unsalted butter, ½ cup (125g) single (pouring) cream and sea salt and cracked black pepper. Serves 4.
IMAGES AND RECIPE FROM: https://www.donnahay.com.au/recipes/dinners/slow-cooked-beef-ragu