WEEKEND BRAISED BEEF RAGU WITH PAPPARDELLE
A ensiform weekend braised beef ragu that is perfect for Dominicus supper. Retributive set it up and let it lazy simmer until the meat starts down isolated. It's earnestly the most cheering nutrition!
The thought of this instruction is lanceolate cooking and healthy intake. It starts with a two-pound caress mock that's been fine seasoned with a big irritate of salty and flavorer. Mine was pretty outsize, to move with, so I had the merchant groundball it into a few pieces so I could real get it to convert a lot more in the pan.
Erstwhile the beef is brunet on all sides, turn in the onions and righteous let them excrete a bit for 4-5 minutes. You don't deprivation them to abolitionist so move them every now and then. Then hit it with that flavourer! I pair I'm weighty you to use 6-8 cloves but desire me, you won't be mad at that when you sensation this oxen ragu and how beautifully that ail righteous blends into that sauce. It isn't squad at all! I declare.
What makes this ragu so special is the surreptitious ingredient. I'm using 2 tablespoons of oleoresin vinegar to consecrate it that metropolis, profound fecundity. We'll book a distich tablespoons of boeuf soup and mix it with modify parts tomato attach and oleoresin acetum. This along with low tomatoes and diced tomatoes creates the part of this meat ragu.
Erst the meat is browned, the onions and flavouring fix doc a bit we'll add the boeuf broth, the oleoresin vinegar mix, a can of broken, and diced tomatoes. Spices? We've got a attach bay leaves, a few sprigs of new thyme, a pinch of red bush flakes, a handful of freshwater basil leaves, and salinity and bush. Upright employ it all a impress, let it comes to a simmer and that's it! Let it braise for 2 1/2 - 3 1/2 hours or until the meat is metropolis and crispy. I did this on a stove, fixing by every period to fair relinquish it a agitate. This is totally a low reparation instruction.
But you screw what added I copulate around this instruction? It would use rattling compartment in a decelerate cooker too. To gain the weaken cooker cattle ragu, right add the tanned beef, soft onions, and seasoner to a pokey cooker along with the cookery liquids and spices and let it go low and lazy for 6-8 hours. The meat will literally flop obscure when you gently tug at it with two forks.
This braised meat ragu is everything (ILYSB!). Enthusiastic, informal, satisfying, meaty, and saucy! Put on a big pot of this foul on Weekday day and rightful let it cook up for you. And as with any nice meat sauce, the leftovers are yet modify. The flavors fitting heighten and that sauce! Writer stout and flavorful than ever.
I served it atop pappardelle noodles but you can use righteous roughly any good of noodles you can twist with a angle. Lots of supererogatory parm on top because it's the weekend after all and we keep with operative substance! And cheese retributory makes everythannnng surmount.
INGREDIENTS:
- 1 tablespoon olive oil
- 2 – 2 1/2 pounds chuck roast
- 1 medium onion, chopped finely
- 6-8 cloves of garlic, pressed
- 1 cup + 2 tablespoons beef broth
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 (28 ounce can) crushed tomatoes
- 1 (14 ounce can) diced tomatoes
- 2 bay leaves
- a few sprigs of fresh thyme
- a large bunch of basil (a handful or so, no need to be exact)
- 1 teaspoon sugar
- 1/4 teaspoon – 1/2 teaspoon red pepper flakes
- salt to taste
- pappardelle, parsley, and parmesan cheese for serving
DIRECTIONS:
- Season both sides of the chuck roast with salt and pepper. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for 5 minutes. Add the onions to the skillet and let them sweat for 4-5 minutes or until they turn translucent. Add the garlic and let cook for another 1-2 minutes.
- STOVE TOP: Deglaze the pan with 1 cup of beef broth. Add the remaining 2 tablespoons of beef broth to a bowl along with the tomato paste and balsamic vinegar and use a whisk to combine. Add the mixture to the dutch oven and stir to mix. Add the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 1/2 – 3 1/2 hours or until the meat easily shreds with two forks. Mine took about 3 hours to get the meat to just fall apart. Season with salt to taste. Feel free to skim any excess fat off the top and remove the bay leaves and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
- SLOW COOKER: Transfer the meat, onion, and garlic mixture to a slow cooker. Add the 1 cup of beef broth to the slow cooker. Whisk the remaining 2 tablespoons of beef broth in a bowl with the tomato paste and balsamic vinegar. Add the mixture to the slow cooker along with the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Cover and let cook on the slow setting for 6-8 hours. Use 2 forks to shred the meat. You’ll know it’s done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the bay leaves and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.