Beef ragù with brown butter gnocchi
- ⏱ 4 hours
- Medium
- Serves 1
- 👥 2-cook recipe
Slow-cooked beef ragù served with gnocchi browned in butter and sage, confit garlic, and Parmesan.
Adapted from Great British Chefs.
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This recipe, inside the app
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Beef ragù with brow...
0/0
COOK 1COOK 2
1Cut the beef
Cut the beef skirt into large chunks
2Chop the vegetables
3Plate and serve
+ 18 more steps in the app
Beef ragù with brow...
0/0
COOK 2COOK 1
1Cut the beef
2Chop the vegetables
Finely chop the onions, celery sticks, and carrots
Finely slice the garlic cloves for the ragù
3Plate and serve
+ 18 more steps in the app
Ingredients
- olive oil for frying, to taste
- 1.2 kg beef skirt (cut into large chunks)
- 2 onions (finely chopped)
- 2 celery sticks (finely chopped)
- 2 carrots (finely chopped)
- 6 garlic cloves for the ragù (finely sliced)
- 2 tbsp tomato purée
- 300 ml red wine
- 1.2 l beef stock
- 400 g chopped tomatoes
- 2 bay leaves
- 6 sprig thyme
- Parmesan, to taste (finely grated)
- 120 g unsalted butter
- 8 sage leaves
- 1 kg ready-made potato gnocchi
- 12 garlic cloves for the confit (peeled but left whole)
- 200 ml olive oil for the confit garlic
What you'll need
You'll share: Small pan, Large saucepan or casserole, Wide saucepan, and Serving bowls.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Cut the beef COOK 2
- Cut the beef skirt into large chunks
2. Chop the vegetables COOK 1
- Finely chop the onions, celery sticks, and carrots
- Finely slice the garlic cloves for the ragù
3. Brown the beef COOK 2
- Season the beef heavily with salt and pepper
- In a large saucepan or casserole over medium-high heat with a dash of olive oil for frying, brown the beef in batches, Set aside
🤝 Cook 1 hands the large saucepan or casserole to Cook 2.
4. Prepare confit garlic COOK 1
- Peel the garlic cloves for the confit, leaving them whole
5. Cook confit garlic COOK 1
- In a small pan, add the garlic cloves for the confit, the olive oil for the confit garlic, and a pinch of salt
- Put over a low heat and gently cook for 35-40 minutes until the cloves are soft, pale gold and creamy, Set aside
6. Mise en place COOK 1
- Prep Parmesan: finely grate
7. Cook the vegetables COOK 1
- In the same large saucepan or casserole, add the onions, celery sticks, and carrots, with a splash more olive oil for frying if needed, and cook for 10-12 minutes until soft, sweet and lightly caramelised
- Add the garlic cloves for the ragù and cook for a minute or two
- Add the tomato purée and cook for another 2 minutes
🤝 Cook 2 hands over the tomato purée.
8. Simmer the ragù COOK 1
- Pour in the red wine to deglaze
- Add the beef stock, chopped tomatoes, bay leaves, and thyme
- Tip the beef back in
- Bring to a gentle simmer
- Cook uncovered for 2.5-3 hours, stirring occasionally, until the beef collapses into the sauce and everything becomes nice and thick
- Season to taste
9. Crisp the gnocchi COOK 2
- In a wide saucepan over medium heat, cook the unsalted butter for about 8 minutes until it turns golden and smells nutty
- In the same wide saucepan, add the sage leaves and ready-made potato gnocchi
- Cook, stirring regularly, until everything is golden and beginning to crisp
🤝 Cook 1 hands over the ragù.
10. Plate and serve BOTH
- Divide the gnocchi among bowls
- Top with a generous amount of the ragù
- Nestle some confit garlic cloves into each serving, shower with grated Parmesan
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