A comforting, carby hug
Saying goodbye to winter with beef ragu
Hello! Good to see you! It’s been a long time between newsletters for me, so bare with me as I get into the swing of things again. At this stage, Midnight Snack will be delivered to your inbox on the last Monday of each month, until such time I can get my act together and write more frequently and consistently. It’s a work in progress. What you can expect from the newsletter: delicious recipes, drink pairings and recommendations and just general rambling mostly about food but sometimes not.
We’re at the very end of winter here in the southern hemisphere and I am truly sad. Winter is my favourite season of the year, especially in Brisbane where top temps sit at around 20 degrees Celsius. Perfection. I love the crisp mornings, the cooler afternoons, wearing jackets, pants, socks and covered shoes. I think it is appropriate to bid farewell to the most perfect three months of the year by dedicating an afternoon to making ragu.
Beef short rib ragu is a labour of love in that it takes time to make. Effort-wise though, I think it ranks pretty well. It requires some sautéing, a little stirring, moving it into the oven… nothing you can’t do while sipping wine.
This ragu gives off peak winter energy, but I make it often during summer as a way of begging the outdoor temperatures to decrease below sweltering, rain dance style, if you will. If you do make this recipe in the warmer weather, I’d advise air conditioning and a glass of something cold and icy - water or otherwise.
BEEF SHORT RIB RAGU
Serves 6
1 tbsp olive oil
1kg beef short ribs
1 brown onion, diced
1 medium carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
6 sprigs fresh thyme
1 tsp dried oregano
3 tbsp tomato paste
2 bay leaves
200mL port
2x 400g cans crushed tomatoes
400mL beef stock
1 parmesan rind
Salt and pepper to taste
Pre-heat oven to 160°C (140°C fan-forced). Heat olive oil in a large, heavy set cast iron pot over medium to high heat.
Place short ribs into the pot in a single layer (do in batches if your pot is too small). Cook on all sides until they are a deep brown. Then remove from the pot and set aside.
Add in onion, carrot and celery and sauté until soft and translucent. Add in garlic, thyme and oregano and sauté for a further 1-2 minutes until fragrant.
Add tomato paste and stir through vegetables. Cook until the tomato paste deepens in colour - approximately 1-2 minutes.
Pour in the port and scrape any stuck bits at the bottom of your pot. Add bay leaves, crushed tomatoes, beef stock, parmesan rind and a little seasoning. Stir everything well.
Add your short ribs back in and nestle them amongst the sauce.
Place a lid on your pot and move it to the oven for 3-3.5 hours.
Once this time has passed, scoop the bay leaves and short ribs out from the sauce. The meat should be falling off the bones. Discard the bones and shred the meat - then place back into the sauce and stir through. Taste and season if necessary.
Serve your ragu with pappardelle or cheesy polenta for a comforting, carby hug.
🍷 Suggested wine pairing:
Ragu is a comforting, hearty dish that can handle a more complex wine. You’ll want a red with good tannin structure and bold flavours. I love some of the Italian grape varieties - a Nebbiolo, Sangiovese or Montepulciano would be delish.
The Crumbs…
Catch up on what I’ve been doing this month:
🍽 EAT: citrus is in season and lately I’ve been snacking on tangerines, the larger, slightly more sour cousin to the mandarin. I find the tartness refreshing, and I think they’d go well in a cake or juiced for a cocktail or mocktail.
🥛DRINK: Over the past few weeks I’ve been mixing up a pre-dinner Manhattan for my guests as a little welcome drink. Don’t sleep on the welcome drinks (both alcoholic or not). A great way to get an evening started.
📖 READ: my favourite fiction genre is psychological thriller and I rarely stray from this path because an exciting plot twist is too good to pass up. This month however, I read The Library at Mount Char by Scott Hawkins, more of a fantasy, sci-fi novel. It was weird and confusing at times but the unique plot and interesting characters made for a really good read.
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Until next time,
Andrea
P.S I’d love to hear from you about what you want to see in this newsletter. I have big plans, but ultimately I want to share the content that you want to read. Are there sections about this newsletter that you love? Hate? What else do you want to read from me? Share your thoughts in the comment section below, or connect with me on Instagram.