Mulled Wine Beef Ragu with Gnocchi
Slow-cooked, fall apart beef stewed in a rich red wine and tomato sauce infused with warming mulling spices, fresh orange, and a bouquet of herbs served over gnocchi and finished with a generous amount of parmesan cheese.
Ingredients
- 2 lbs Chuck roast, cut into chunks
- kosher salt and pepper to season
- 1/3 cup all-purpose flour
- olive oil
- 2 medium yellow onions, diced
- 3 celery ribs, chopped
- 2 large carrots, peeled and chopped
- 1 tbsp tomato paste
- 3 garlic cloves, peeled and minced
- 400g tinned tomatoes, chopped
- 1/2 cup beef stock
- 1 orange
- 8 black cloves, whole
- 2 cinnamon sticks
- 3 whole star anise
- 1-2 rosemary sprigs
- 3 thyme sprigs
- 1 sprig savoury
to serve
- cooked gnocchi
- finely grated parmesan cheese
- chopped parsley
Instructions
- Preheat the oven to 325 degrees F.
- Heavily season the beef with salt and pepper. Toss with the flour coating all around each piece.
- Heat some in a large braising pot. Once hot, sear the meat on both sides until nicely browned. Repeat in batches if needed and set aside once done.
- To the same pot, add the chopped onions, cooking to soften a few minutes. Stir in the carrots and celery a few minutes to soften.
- Mix in the minced garlic and tomato paste, pour in the red wine, beef broth, and chopped tomatoes. Bring to a boil and remove from the heat. Return the beef chunks to the pot and submerge in the sauce.
- Slice the orange in half and stud with the cloves and place it in the pot. Add the cinnamon stick, star anise, and herbs. Cover with a lid and transfer to the oven. Cook for 3-4 hours until the beef is very tender and falling apart at the touch.
- Shred the beef and serve overtop some gnocchi, freshly grated parmesan cheese and chopped parsely.