In this video you will learn the basics of French ragout making (French style slow cooked beef). This simple and easy method can be used with Osso Bucco, chuck steaks, short ribs, shanks and more.
The cooking techniques used in this video are part of the French cooking basics skills I teach in my online course; Get Started with French Cooking. This video shows you how to both make a simple delicious slow cooked beef in red wine sauce and how you can put your own stamp on it by adding different ingredients.
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MY ONLINE COOKING COURSE (‘Get Started with French Cooking”) WILL BE AVAILABLE TO PURCHASE ON MONDAY 23rd OF MARCH 2020. FOR ALL THE DETAILS USE THE LINK BELOW
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INGREDIENTS NEED FOR A SIMPLE SLOW COOKED BEEF
1kg of beef meat suited for slow cooking
either osso bucco (shank), short ribs or chuck steak
2 tablespoon of flour
1 carrot (cut in medium size cubes)
1 onion (cut in medium size cubes)
half a branch of celery (cut in medium size cubes)
2 garlic cloves (bruised)
1 tablespoon tomato paste
300 ml red wine
500 ml brown stock
salt and pepper to season the meat
1 branch of thyme
1 bay leave.
To go further I added half tin of chopped tomatoes and 2 to branch of rosemary
This french style slow cooked beef method can be improved once its is made by adding all kinds of ingredients such as tomato, onions, bacon, carrots, olives, herbs
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: