https://www.lifestylefood.com.au/recipes/26803/slow-cooked-beef-red-wine-and-porcini-ragu

LifestyleFOOD.com.au

Full of sumptuous flavours that will leave you asking for seconds, this dish is perfect for foodie’s that want to bring fine-dining to their kitchen table.

Ingredients

  • For the ragu

  • 2 tbsp olive oil

  • 1 onion, finely diced

  • 1 carrot, finely diced

  • 3 sticks of celery, finely diced

  • 4 cloves garlic, minced

  • 500g chuck beef

  • 1 tbsp tomato paste

  • 400g tin chopped tomatoes

  • 1 cup red wine

  • 3 bay leaves

  • 25g porcini mushrooms, soaked in 1 cup boiling water

  • 1 tbsp fresh oregano, roughly chopped

  • 1/2 cup fresh flat leaf parsley, finely chopped

  • Extra grated parmesan

  • For the polenta

  • 1 cup coarse polenta

  • 2 cups chicken or vegetable stock

  • 2 cups milk

  • 1/2 cup parmesan, grated

  • 50g salted butter

  • Salt and pepper

Method

  • 1.

    To make the ragu, heat a cast iron pot or heavy based saucepan over a medium heat with one tablespoon of the olive oil. Add the beef and brown well. Remove from the pot and place side in a bowl and add the remaining olive oil. Add the onion, celery and carrot and sauté until soft. Add the beef back to the pot along with the garlic and tomato paste. Cook, stirring for one minute and then add the red wine, bay leaves, porcini and soaking liquid and oregano. Simmer and then  cover with a lid, cooking for at least 3 hours, stirring occasionally and adding a little water if needed.

  • 2.

    To make the polenta, bring the chicken stock and the milk to the boil in a medium saucepan. Gradually whisk in the polenta and slightly lower the heat. Switching to a wooden spoon, stir consistently for 10 minutes or until polenta is thick and creamy. Stir through the butter, parmesan, salt and pepper.

  • 3.

    To serve, place a generous amount of the polenta in the centre of each dish. Top with ragu, sprinkle with parsley and parmesan.

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