Hello, friends welcome to my blog I am introducing What beef cuts are best for ragu? in easy and simple answers.
What beef cuts are best for ragu?
The toughest and most flavorful beef cuts, such as chuck roast, short rib, or round steak, are the ideal choices for ragu. These slices have a significant quantity of connective tissue, which will break down while cooking and give the sauce more complexity of flavor
Recipe of beef ragu;
An easy recipe for beef ragu is provided below:
Ingredients;
- 2 pounds of beef chuck roast, cut into cubes of 1 inch.
- 2/TBS of olive oil
- 1 diced onion
- 3 minced garlic cloves
- 1 peeled and sliced carrot
- 1 celery stalk, chopped
- beef broth, one cup
- 1 glass of red wine
- 1 can of crushed tomatoes (28 oz).
- To taste, add salt and pepper.
- For serving, use fresh parsley and parmesan cheese.
Instruction;
- Over medium heat, warm the olive oil in a sizable Dutch oven or heavy saucepan.
- Add the beef and heat for 5 to 7 minutes, or until browned on all sides.
- Take the beef out of the pot, then set it aside.
- Cook the carrot, celery, onion, and garlic in the pot for 5 minutes or until tender.
- Add the beef broth, red wine, and smashed tomatoes to the pot with the beef.
- The mixture should be brought to a boil, then simmer for two to three hours, or until the beef is fork-tender and the sauce has thickened.
- To taste, add salt and pepper to the food.
- Pasta should be sprinkled with parmesan cheese and fresh parsley before the ragu is served.
Enjoy the best beef ragu.
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