Winter warmers – the perfect match
Braised Beef Ragu with Pappardelle
This month we partnered with the impressive family-owned Greenlea Butcher Shop to bring you this hearty winter recipe by Roz McIntoch in NZ House & Garden.
Like Wairau River, Greenlea is a family owned and operated business with a strong sense of community. More than twenty years after their first butchery was commissioned, Greenlea is still managed by the Egan family. They follow sustainable practises setting targets to decrease impact on the planet by reducing waste, making informed choices on packaging that doesn’t result in food waste, and mitigating their greenhouse gas emissions.
Serve this tender beef with a vibrant Wairau River Pinot Noir to enliven cool winter nights.
1 kg Greenlea Butcher Diced Beef
1 1/2 tsp salt
1tsp black pepper
1 onion, diced
1 carrot, diced
1 stalk celery, diced
5 garlic cloves, crushed
2 sprigs thyme
2 cans diced tomotoes
2 cups red wine
Fresh pappardelle pasta
Parmesan and parsley to serve
Preheat the oven to 1800C.
Season the beef with salt and pepper.
Heat the oil in large cast-iron casserole dish then brown the meat on all sides, in batches so that it browns, not boils.
Set meat aside on a plate.
Add a little more olive oil to the pan and then add the onion, carrot, celery, garlic and thyme.
Sauté for a few minutes then add the tomatoes, red wine and return the meat to the dish.
Stir well, bring to the boil, then place in the oven to cook for 3 hours until the meat is tender and falling apart.
Cook the pasta as per the packet instructions and serve with the beef ragu.
Garnish with Parmesan and parsley.
Get 20% off online orders during August from Wairau River and the Greenlea Butcher Shop with the code GREENLEA+WAIRAU
