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Meat Ragu 🥩

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Meat Ragu 🥩

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

90 min(s)

Porções

20 servings

Thiago Gomes

@guinhorj
  • Ingredients
  • Recipe
  • Meat of your choice, I used duckling3 kg
  • Onion2 unit(s)
  • Garlic (cloves)5 unit(s)
  • Bacon100 g
  • Tomato sauce300 ml
  • Pitted Black Olives1/3 cup
  • Red wine (tea)1 cup
  • Water1500 l
  • Laurel (leaves)2 unit(s)
  • Chimichuri3 tablespoon
  • Extra Virgin Olive Oil1 cup
  • Salt and pepper to taste
  1. Beef ragu is good with soft polenta, creamy hominy, baked potatoes and even as a sandwich filling. A real wildcard for everyday life!
  2. With a knife, cut and discard the excess fat from the piece of meat - keep the fat streaked, it adds flavor to the ragout. Cut the meat into medium cubes, about 5 cm. Transfer to a bowl and keep at room temperature - the meat cannot be chilled when browning. Meanwhile prepare the other ingredients.
  3. Peel and finely chop the onion and garlic cloves. Cut the olives into 4 parts and set aside.
  4. Take the pressure cooker, without the lid, to heat over medium heat. Drizzle with ½ tablespoon of olive oil and brown the meat cubes little by little - if you put them all at the same time, they will release their own liquid and steam instead of browning. Season with salt and pepper to taste and turn with tongs to brown all sides evenly. Transfer to a bowl and brown the rest, basting the pan with oil every time.
  5. After browning all the meat, keep the pan over medium heat and add the bacon. Stir for about 1 minute, until golden brown - be careful not to burn. Add the onion and sauté, scraping the bottom of the pan well, until wilted - the meat burns are essential to flavor the preparation.
  6. Add the laurel. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper to taste.
  7. Add the tomato paste, garlic and oregano. Stir just for 1 minute to perfume. Add the peeled tomato with the liquid and mix well. Add water and wine, mix and increase the heat.
  8. As soon as it boils, return the golden cubes of meat to the pan, cover the pan and let it cook over medium heat. When it starts to whistle, reduce the heat and let it cook for another 40 minutes.
  9. Turn off the heat and wait for all pressure to release before opening the pot. Transfer the meat to a platter and shred with 2 forks. Return the shredded meat to the pan, mix in the olives and season with salt and pepper. Bon appetit!
  10. TIP: CAN FREEZE When freezing, fill only up to ¾ of the container. The sauce will expand and the glass may break. If you prefer, freeze in food bags. Let it cool down a little and put it in the fridge to finish cooling, before putting it in the freezer or freezer. Valid for up to 3 months. 💪🏼👨🏻‍🍳👊🏼

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