Beef Ragout with Honey, Orange and Cloves
This beef ragout is a modern French take on a traditional osso bucco using a variety of different and interesting flavours. The meat is braised in the traditional way using stock and wine with an addition of honey, orange peels, cloves and tomatoes which add a tangy flavor to the dish.
INGREDIENTS (serves 4)
⦁ Around 1 kg of veal or beef shanks or other meat suited for slow cooking (in the latter case cut the meat into steaks of around 200g-300g (about ½ lb each)
⦁ 3 tablespoons flour to coat the meat
⦁ 1 carrot (roughly diced)
⦁ 1 small turnip or parsnip (roughly diced)
⦁ 1 small onion (roughly diced)
⦁ 1 or 2 garlic cloves (bruised)
⦁ 250 ml (1cup) red wine
⦁ 300 ml brown veal or beef stock
⦁ 4 cloves
⦁ 1 orange zest – say 2 inches (5cm) by ½ inch (1.25 cm)
⦁ 2-3 tablespoons of honey
⦁ 1 branch of thyme
⦁ Oil
⦁ 1 good tablespoon of tomato paste
⦁ Salt and pepper to season
COOKWARE: Enameled cast iron pot
COOKING TIME: Between 2 hours – 2 ½ hours depending on the meats cuts
INSTRUCTIONS:
- Season meat with a good coating of salt and pepper, and then lightly dust each side with flour
- Heat oil in pot and over a medium to high heat brown the meat on each side.
- Be sure not to overcrowd the pot and if necessary brown in batches. Keep the browned meat aside.
- Reduce the heat to low, add a little extra oil if necessary and put the garlic, carrot, onions and turnips (or parsnips) into the pot and sweat the vegetables for 2-3 minutes.
- Add tomato paste and mix well and then pour in the wine and deglaze the pot. Simmer for a few minutes to reduce the liquid.
- Pour in the stock and bring back to a simmer and then add the branch of thyme, the cloves, the orange peel and the honey, stir well and then return to a simmer.
- Gently place the meat back into the pot – if using osso bucco remove the bone from enough of the pieces to enable them to fit into the pot comfortably.
- Simmer with the lid on for 2 to 2 ½ hours (or longer if necessary depending on the size of the meat. When the bones detach easily, or the meat comes apart easily if boneless meat is used, the dish is cooked.
- Serve with your favourite pasta, or if you prefer, rice or potatoes, and some bread.
SEE HOW TO MAKE THE RECIPE IN VIDEO:
For more beef recipe by the French cooking Academy click this link
