Beef ragout with spring vegetables and buckwheat
Slow-braised beef ragout in a rich red wine sauce, served with spring vegetables including peas, baby turnips, radishes, and fresh herbs. Accompanied by tender buckwheat for a wholesome, rustic dish that balances deep flavours with seasonal freshness.
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Ingredients
Portions:
4
200 g
beef shank, cut into chunks
1 tbsp
casa olive oil
1 piece
onion, diced
1 clove
garlic, minced
100 ml
red wine
200 ml
vegetable stock
1 tbsp
double tomato paste
1 bay leaf
1 tsp
fresh thyme
50 g
baby turnips, quartered
50 g
green asparagus, cut into 5cm pieces
50 g
peas
fine salt
ground white pepper
100 g
buckwheat
1 tbsp
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 pot over medium-high heat. Add 200 g of beef shank chunks and brown on all sides. Remove and set aside.
- In the same pot, add 1 diced onion and 1 minced garlic clove, sauté until the onion is translucent.
- Return the beef to the pot, pour in 100 ml of red wine, and let it reduce by half.
- Add 200 ml of vegetable stock, 1 tbsp of double tomato paste, 1 bay leaf, and 1 tsp of fresh thyme. Bring to a simmer, cover, and cook for 15 minutes.
- Stir in 50 g of quartered baby turnips, 50 g of green asparagus pieces, and 50 g of peas. Season with fine salt and ground white pepper to taste. Cook for an additional 5 minutes or until the vegetables are tender.
- Meanwhile, cook 100 g of buckwheat according to package instructions. Serve the beef ragout over the buckwheat and garnish with 1 tbsp of chopped fresh chives.