Beef ragout with spring vegetables
Slow-braised beef ragout in a rich red wine sauce, served with spring vegetables including peas, baby turnips, radishes, and fresh herbs.
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Ingredients
Portions:
4
150 g
beef shank, cut into cubes
1 tbsp
Casa olive oil
50 ml
red wine
100 g
vegetable stock
Vegetables:
30 g
peas
30 g
baby turnips, quartered
30 g
radishes, halved
10 g
green asparagus, cut into pieces
Aromatics & Seasoning:
1 piece
large new onion, chopped
1 clove
garlic, minced
1 tsp
double tomato concentrate
1 tsp
red fruit purée
1 pinch
fine salt
1 pinch
ground white pepper
1 pinch
smoked paprika
1 pinch
Espelette pepper
1 sprig
fresh thyme
1 sprig
rosemary
Garnish:
5 g
fresh chives, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of Casa olive oil in a large saucepan over medium-high heat. Add the 150 g of beef shank cubes and sear them until browned on all sides, about 5 minutes.
- Add 1 piece of chopped large new onion and 1 clove of minced garlic to the pan. Sauté for 2 minutes or until the onion becomes translucent.
- Stir in 1 tsp of double tomato concentrate and 1 tsp of red fruit purée, then deglaze the pan with 50 ml of red wine. Let it simmer for 2 minutes.
- Add 100 g of vegetable stock, 1 sprig of fresh thyme, and 1 sprig of rosemary. Reduce heat to low and let it simmer for 10 minutes.
- Add 30 g each of peas, baby turnips, and halved radishes, along with 10 g of green asparagus pieces. Season with a pinch of fine salt, ground white pepper, smoked paprika, and Espelette pepper. Simmer for another 5 minutes until vegetables are tender.
- Serve the ragout hot, garnished with 5 g of chopped fresh chives.