Pulled Beef Ragu

Ingredients for 4 servings:

• 500 g beef for braising or beef cheeks
• 2 large carrots
• 1 stalk(s) leek, small
• 1 piece(s) celeriac
• 1 large onion(s), red
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 cinnamon stick(s)
• 1 bouquet garni (thyme, rosemary, bay leaf)
• 400 ml beef stock
• 400 ml water
• 200 ml red wine
• e.g. salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

Beef ragout Italian style

Clean the carrots, leek, and celery and cut into very small cubes. Finely chop the onion and garlic. Remove any tendons and silver skin from the meat, if necessary. Heat oil in a roasting pan. Sauté the carrots, leek, and celery until crisp. Add the tomato paste and brown. Add the onion and garlic and push them to the side of the pan. If necessary, add a little more oil to the center and brown the meat. Season with salt and pepper. Deglaze with the beef stock, water, and red wine. Add the cinnamon stick and bouquet garni. I always use a tea bag for loose tea so you can fish everything out at once. Bring to a boil and then simmer over low heat for 4 hours. After four hours, remove the meat and roughly blend the sauce with a hand blender; it’s okay if there are still small pieces of vegetables. Return the meat to the pan and use two forks to break the meat into large pieces/fibers. Ribbon pasta goes great with this.