John Myers
Beef Spice Ragout
The perfect beef spice ragout recipe with a picture and simple step-by-step instructions.
- 1,5 kg Beef
- 2 piece Marrow bone
- 2 piece Onions white
- 1 piece Onion red
- 3 piece Garlic cloves rubbed with salt
- 1 piece Red pointed peppers
- 3 piece Carrots
- 1 piece Leek
- 1 Bit Celery bulb
- 1 piece Red peppers
- 1 stem Rosemary fresh
- 2 stem Fresh thyme
- 1 small Cinnamon stick
- 1 Teaspoon (level) Peppercorns pink
- 1 handful Dried forest mushrooms
- 1 piece Bay leaf
- 6 piece Juniper berries
- 6 piece Cloves
- 0,25 teaspoon Pimento
- 0,25 teaspoon Lovage
- 0,5 teaspoon Sweet paprika
- 0,5 teaspoon Oregano (wild marjoram) spice
- 10 g Paprika pulp
- 30 g Tomato paste concentrated three times
- 1 tbsp Soy sauce
- 0,5 liter Malt beer
- 0,5 liter Dark veal stock
- 1 liter Vegetable broth
- 1 shot Red wine medium quality wine
- Salt
- Pepper
- Potato starch
- Olive oil
- Potato flour
- Sausage belt
- Wash the meat and dry it well then cut into goulash cubes.
- Place the pink peppercorns in the soy sauce.
- Make a bouquet garni out of a carrot, the sprigs of herbs, the leek and the cinnamon.
- Make a vegetable broth from the vegetable cleaning residues and the pepperoni.
- Cut the onions in half and cover with a clove blossom, cut the remaining vegetables into large slices and set aside.
- Roughly season the goulash with salt and pepper and let it rest for about an hour.
- Now heat the oil in the roaster and first sear the marrowbones.
- Now take the bones out, put them to one side and fry the goulash cubes in the oil. If they draw water, skim it off and add it again later.
- When the meat takes on color, add the bones again, sauté the vegetables, sweat the tomato and paprika pulp, add the peppercorns in soy sauce and the garlic, then deglaze with the red wine.
- Now the malt beer is added and simmer a little.
- This is followed by the dried mushrooms and the bouquet garni, the veal stock and the vegetable stock and everything is now put into the oven for about 2 hours at 130 ° C.
- Before serving, remove the meat, the carrot slices and the pepper pieces from the sauce and strain the sauce through a kitchen sieve and thicken with potato flour, add the meat and vegetables again and serve with pasta or dumplings.
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