Slowy Brasied Beef Ragú Recipe

• totale tijd: 4 hours 16 minutes

Ingrediënten

2-2.5 lbs chuck roast, cut into 4 pieces

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

2 tbsp butter

1 medium onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

1 tsp Italian seasoning

1 tsp red pepper flakes (optional, adjust to taste)

6-8 cloves garlic, minced

2-3 tbsp tomato paste

500 ml (about 2 cups) dry red wine

1 can (28 oz) whole tomatoes, crushed with your hands

Or 2 cups marinara sauce

1 cup @Kettle & Fire beef broth (or enough to ensure meat is mostly submerged)

1 Parmesan rind

3–4 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

1/2 cup heavy cream (optional)

For Serving:

1 lb pappardelle pasta, plus reserved pasta water

Freshly grated Parmesan cheese (a lot!)

Fresh parsley or basil, for garnish

Instructies

Preheat your oven to 300°F (150°C).

Cut a the chuck roast into 4 pieces and season generously with salt and pepper.

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned, about 2 minutes per side. Remove the beef and set aside.

Lower the heat to medium and add 2 tbsp butter to the pot. Add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened, about 8–10 minutes.

Add minced garlic and cook for another 30 seconds, until fragrant.

Clear a space in the center of the pot. Add the tbsp tomato paste and let it caramelize undisturbed for 1–2 minutes, then stir into the vegetables.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.

Stir in the crushed tomatoes and beef stock. Season again with salt and pepper to taste.

Add the Parmesan rind, fresh thyme, fresh rosemary, and bay leaf to the pot.

Return the seared beef to the pot, ensuring it is mostly submerged in the sauce. Cover with a lid and transfer to the oven.

Bake for 4 hours, stirring every once in a while.

Once the beef is fork-tender, remove the pot from the oven. Discard the Parmesan rind (if you can find it), thyme sprigs, rosemary sprigs, and bay leaf.

Use a wooden spoon to shred the beef directly in the pot—it should fall apart easily.

Stir in 1/2 cup heavy cream or milk (optional) for a creamy finish.

Cook 1 lb pappardelle pasta according to package instructions. Add the noodles directly into the ragu sauce. Add in pasta water and butter as/if needed.

Serve topped with a generous amount of freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil. Enjoy!