RAGÙ of Braised Beef. The meat will literally fall apart when you gently tug at it with two forks. This braised beef ragu is everything (ILYSB!). I love that it takes an inexpensive cut of meat and transforms it into a delicious, elevated dish.

Slice and serve with potatoes and vegetables of choice. Slow-Cooked Shredded Beef Ragù alla Bolognese.. Beef chuck and brisket are some of the more flavorful, yet, tougher cuts, so they heavily benefit from being braised at a very low temperature for a substantial amount of time until they can easily be pulled apart and shredded to make a sauce of incredible beefy intensity. You can have RAGÙ of Braised Beef using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of RAGÙ of Braised Beef

Prepare 3 of beef shank.
You need 1 of onion diced.
You need 1 of carrot diced.
It's 1 of celery stalk diced.
Prepare 2 cup of sliced mushrooms.
You need 1/2 of bell pepper (any kind).
Prepare 3/4 cup of red wine.
It's 1/2 tsp of pepper.
Prepare 2 clove of minced garlic.
It's 1 of salt to taste.
It's 2 tbsp of tomatoe paste.
You need 1 tsp of paprika.
You need 1/2 tsp of dried oregano.
Prepare 3 tbsp of olive oil.
It's 3 cup of beef stock (chicken stock will be fine).
It's 1 of pasta, that can catch all the ragù goodness.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Heat oil in a large heavy pot over medium-high heat.

RAGÙ of Braised Beef instructions

Preheat oven to 325°F. Meanwhile prep your veggies..
Get your oil into a Dutch oven (ex. Le Creuset). Heat oil on high heat. Make 3 slits to the side of the shanks through the fat to prevent curling when searing. Salt both sides of your beef shanks. Sear shanks until golden on each side. About 60 seconds each side. Do each shank at a time to not overcrowd pot. Place meat on a plate off to the side..
Turn heat down to medium high. Add onions, garlic, bell peppers, celery, carrots to the same pot used for meat. Do not change out oil. All the flavor is there. Cook for a couple minutes til softened. I would salt this portion as well so all layers of the dish have seasoning. Add your oregano, pepper and paprika as well..
Add tomatoe paste and stir into veggies. Add wine to deglaze the pot making sure to scrape all the bits from the bottom. Cook for about 2 min until alcohol has cooked off..
Place meat back into Dutch oven including all the juices on the plate. Add beef stock to pot..
Cover with lid and cook in oven for 2 hours on 335°F. After 2 hours, raise temp to 350 and take lid off. Continue to cook for another 30 min to evaporate some of the braising liquid..
When complete, take each shank out onto a cutting board. Remove the bone and any fat on the sides. Chop the meat into 1/2 inch pieces or simply shred with your fingers. It will be so soft!.
With a hand blender, tilt Dutch oven and blend the braising liquid inside the pot. Make sure to pulse so you can leave it a bit chunky. No baby food here. Think rustic!.
Add meat back into pot, stir, taste, adjust seasoning if needed. Serve over your favorite pasta. Make sure there are plenty of openings or curves in your pasta choice to absorb all the ragù. Spaghetti won't work for this one..
If you really like it saucy use less pasta. If you like it to just coat the pasta then use more. It's up to you! I recommend tossing the pasta with the ragù. This way the flavors will penetrate into the pasta..
Grate some fresh parmesan over the top for a final touch!.

Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon. Salt and freshly ground pepper A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever! Slow Cooked Shredded Beef Ragu Sauce When the wine has reduced, add back the browned beef and the bouquet garni.