My job - Bull Ragout

Name: My job - Bull Ragout - Alma C.
Ingredients: 5 kg of bull meat (the part from the bulls jaw is used); 2; 3 red carrots; 2; 3 yellow carrots; celery and 8; 12 large onions; 3 liters of dry red wine; 2 liters of orange wine; thyme; rosemary; garlic; bay leaves; white pepper; grains of salt; flour.

Diverse - My job - Bull Ragout by Alma C. - Recipia

Beef Ragu – The Message of Authentic Italian Flavor Preparation time: 20 minutes Cooking time: 2 hours Total time: 2 hours and 20 minutes Servings: 4-6 When it comes to cooking, few things are more satisfying than a well-prepared beef ragu. This classic Italian dish, with its rich flavors and perfect texture, will transform any meal into an unforgettable moment. Beef ragu is ideal for a special dinner or simply to treat yourself after a long day. In this guide, I will walk you step by step to achieve a perfect result. Essential ingredients: - 1 kg of beef (chuck or neck works best) - 150 ml of red wine (opt for a quality wine, as it will influence the final taste) - 2 large onions, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 3-4 cloves of garlic, minced - 400 g of canned tomatoes (or 500 g of fresh peeled tomatoes) - 2 bay leaves - 1 sprig of rosemary - Extra virgin olive oil - Salt and pepper to taste Step by step preparation: 1. Preparing the ingredients: Start by cutting the beef into large cubes, about 3-4 cm. This will ensure even cooking. Next, chop the onion, carrot, and celery. These vegetables will form the flavorful base of your ragu. 2. Sauté the vegetables: In a large pot, add 2-3 tablespoons of olive oil and sauté the onion over medium heat. Add the carrots and celery, and sauté for about 5-7 minutes until the vegetables become soft. In the last minute, add the garlic. 3. Brown the meat: Add the beef cubes to the pot and brown them on all sides, about 7-10 minutes. This step is essential to seal in the juices of the meat, ensuring a juicy ragu. 4. Deglazing the pot: Pour the red wine into the pot and let it boil for 2-3 minutes, stirring to release the caramelized bits from the bottom of the pot. This step adds depth and complexity to your ragu. 5. Add the tomatoes and season: Place the canned (or fresh) tomatoes into the pot, along with the bay leaves and rosemary. Mix well, then add salt and pepper to taste. 6. Slow cooking: Cover the pot and reduce the heat to low. Let the ragu simmer for 1.5 - 2 hours, stirring occasionally. The longer it cooks, the better the flavors will meld. 7. Serving: Once the ragu is ready, remove the bay leaves and rosemary sprig. Serve the beef ragu hot, alongside fresh pasta, mashed potatoes, or even with a slice of crusty bread to soak up the delicious sauce. You can sprinkle some grated Parmesan on top for extra flavor. Suggestions and variations: - If you want a spicier ragu, add some chopped chili pepper. - This ragu can also be made with beef or pork, depending on your preferences. - You can substitute the red wine with a more aromatic white wine, but the taste will be different. Remember, beef ragu is a dish that gains flavor as it sits. So, if possible, let it cool and serve it the next day – it will definitely be even more delicious! By cooking this beef ragu, not only will you delight your taste buds, but you will also bring a piece of Italy into your own kitchen. Enjoy!

Preparation

The quantities above are for multiple people; for a smaller number, simply reduce the quantities equally. Let's begin: 1. Chop the carrots, onion, and celery into large pieces and put them in a medium pot to fry in hot oil. Heat oil in a pan (in my case, two pans) and fry the beef briefly - just enough to create a crust, not until it cooks inside; I don't leave it for more than a minute on each side, then remove it to a tray. 2. After you finish frying the meat, clean the burnt residue in the pan with water, but do this while the pan is still very hot. 3. Then pour the resulting juice over the meat; in the meantime, check that the vegetables are slightly burnt (only on the surface), but be careful not to burn them completely. 4. Then add a few tablespoons of tomato concentrate until it covers all the vegetables and let it fry until it gets a burn on the bottom of the pot. 5. Then take the first liter of wine and pour it slowly, and start scraping the bottom of the pot to deglaze it, and play with the first liter of wine (you don't have to clean it until the pot is shiny and bright). 6. Then pour the remaining 2 liters of red wine and let it boil until the alcohol evaporates, then add the port wine and boil again until the alcohol evaporates once more. 7. Until it reduces and the alcohol evaporates from the sauce. We return to the meat to which we add crushed garlic, bay leaves, rosemary, thyme, and peppercorns. We take the vegetable sauce off the heat and pour it over the meat until it is completely covered with sauce. If there is too little sauce, add more water, cover the tray with aluminum foil, and place it in the oven for about 3 hours at 190 degrees, checking occasionally how tender the meat is. 8. Then we take the meat out of the sauce, remove the vegetables from the sauce, and mash them, but not completely, just a little, so as not to give a slight taste to the sauce; we need a strong taste, and that’s why we don’t mash the vegetables completely. 9. Over the sauce resulting from mashing the vegetables, we add the remaining sauce, passing it through a very fine strainer. 10. Then we put the sauce back on the heat, and when it starts to boil, we add a little water with flour to thicken it, adjust the salt, and boil for another 10 minutes after which the sauce is ready. The beef ragu recipe was suggested by Koch on a culinary forum. You can serve the ragu sauce with meat adding vegetables, with a side of potatoes or rice, with whatever you like, and believe me, it combines well... I use it with pasta...