Ragout is a word to define a well-seasoned meat or fish stew; usually with vegetables it came from the French word ragoût which was derived from the word ragoûter which means “to revive the taste”. A very good way to define a very flavourful stew like this beef ribs which is slowly simmered with mixed mushrooms and bacon.
One of my freestyle creations, made in search for a different pasta sauce which is not tomato or cream based.
375g mini lasagne sheets, cooked according to instructions
1kg beef ribs, cut into cubes
150g bacon, chopped
5 pcs dried shiitake mushrooms, rehydrated and sliced (reserve liquid used)
12 pcs button mushrooms
12 pcs farmers brown mushrooms
3 tbsp butter
1 large red onion, finely chopped
2 tbsp flour
3 tbsp brandy
2 cups beef stock
1 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp rubbed thyme
freshly ground black pepper
1. In a pot add 1 tbsp butter, red onions and bacon, cook in medium heat until bacons become crispy and shallots caramelizes. Remove from pan and set aside.
2. Add remaining butter and beef then brown on all sides.
3. Add flour and continue to stir for 2 more minutes.
4. Add brandy and stir for 30 seconds, add stock, water from rehydrating mushrooms, tomato paste, Worcestershire sauce, oregano, thyme and shiitake mushrooms. Add more water until it barely covers the beef. Bring to a boil, reduce heat to low and simmer for 1 hour.
5. Add button and farmers brown mushroom, season with salt and freshly ground black pepper then simmer for 15 minutes.
6. At this stage bones will be separated from the meat, remove the bones and using a kitchen scissors, cut meat into bit sizes. Bring heat to high and reduce liquid to thick consistency. Turn off heat then serve in top of lasagne sheets