Tender and Savory Beef Ragu or Ragu de Ternera
A Spanish version of Tender and Savory Beef Ragu or Ragu de Ternera with Tarantas Wines – served with Roasted Herbs Potatoes.
A few months ago, I was invited to participate in a competition using Tarantas Wine, an organic wine. I chose an authentic Spanish Beef Ragu or Ragu de Ternera. I changed the recipe a bit to incorporate the organic wine.
I am choosing not to do an extensive review of Tarantas wine because I am not a wine connoisseur. But if you want to taste the wine, you can certainly research the locations where it can be purchased. If you are also looking for a deep flavored wine, I can only suggest not to buy this wine as the flavor is a bit mild.
To make this delicious and tender beef ragu, only fresh spices were used. Spices such as parsley, garlic, and thyme deliver a savory taste to this particular beef dish. When reading this recipe, the beef ragu is not only authentic to the Spanish community but to the Caribbean community as well.
Beef Ragu is simply beef cooked in spices, tomato, bell peppers and wine. Do you know the difference between Ragu and Ragout? FoodandWine.com describes it very well.
“They’re both saucy, both hearty and both pronounced the same way, but ragù and ragout are not the same thing. Let’s break it down: Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta or couscous or pasta.” (food&wine.com)
So now that we have both learned the difference between ragù and ragout let’s continue with the recipe. If you are interested in making this recipe, you will need to purchase a nice cut of Beef Shank. Beef Shank cut is rich in flavor. It is excellent in stews, soup and stocks. It is also great for braising, especially with wine.
Beef Ragu or Ragu de Ternera is prepared with fresh spices such as parsley, thyme, garlic cloves, scallions, onion and many more aromatic spices. For this recipe, I opted for fig vinegar instead of lemon juice, white vinegar or apple cider vinegar. The reason is because fig vinegar is not only a mild vinegar but because I did not want the recipe to be a bit too acidic because of the Tarantas organic wine.
I opted to serve the beef ragu with roasted potatoes, not your typical side dish but a great accompaniment to this delicious meal. The potatoes are first roasted on a stovetop for about 5 minutes and then in the oven for about 20 – 30 minutes.
Enjoy this wonderful with your family.