Braised Beef Ragu on Pappardelle
Photography Josh Griggs.
This one-pot ragu is perfect with your favourite pasta, over creamy polenta, a root vegetable mash or for layering when making a hearty lasagne.
Serves: 4–6
INGREDIENTS
1 kilogram braising beef, cut 2cm pieces
olive oil
1 onion, thinly sliced
2 carrots, diced
1 tablespoon finely chopped rosemary
2 teaspoons smoked paprika
4 cloves garlic, crushed
4 anchovies, roughly chopped
zest and juice 1 orange
¼ cup tomato paste
2 cups red wine
2 cups good-quality beef stock
sea salt and pepper
To serve
hot cooked pappardelle or your favourite pasta
sour cream
Gremolata, see recipe below
Gremolata
2 spring onions, thinly sliced
zest 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
small handful mint, roughly chopped
sea salt and ground pepper
METHOD
Preheat the oven to 150°C fan bake.
Season the meat with salt and pepper.
Heat 2 tablespoons of oil in an ovenproof casserole over medium high heat. Add the meat (in batches) and sear on all sides.
Remove the meat to a dish as it’s browned. Don’t wash the pan.
Add the onion, carrots, rosemary, paprika, garlic and anchovies and cook for 10 minutes, stirring frequently, until lightly caramelised. Add a little more oil or a splash of water if the pan is too dry.
Stir in the orange zest and juice and the tomato paste and cook for 1 minute then pour in the wine. Increase the heat and let it boil for 5 minutes to reduce a little. Add the stock and the meat back to the pan along with the resting juices.
Place a piece of baking paper down on the meat then cover tightly with a lid or foil.
Braise for 2 hours or until meltingly tender, stirring occasionally.
Uncover and cook for a further 15 minutes to reduce the liquids, if they are very thin.
To serve: Using two forks, roughly shred the meat. Divide the pasta between bowls and top with the ragu.
Add dollops of sour cream and Gremolata and serve immediately.
Gremolata
Combine all the ingredients in a bowl and season generously.
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