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Risotto with Braised Halal Beef Ragout Recipe

Risotto with Braised Halal Beef Ragout Recipe

Ingredients

  • 15 lb.
    Stock Yards Diced Halal Beef Pectoral
  • ½ c
    Oil
  • 3 lb.
    Onion, diced
  • 2 lb.
    Carrots, diced
  • ½ c
    Garlic, minced
  • ⅓ c
    Thyme
  • 4 ea.
    Bay Leaves
  • 12 oz.
    Tomato Paste
  • 750 mL
    Red Wine
  • 2 #10 cans
    Crushed Tomatoes
  • 1.5-2 gal.
    Chef’s Line Demi-Glace, slightly diluted
  • -
    Salt and Pepper
  • -
    Frozen Chef’s Line Risotto Portions
  • -
    Parmesan Cheese and Butter
  • -
    Parsley
  • -
    Tarragon
  • -
    Chives

PREPARATION 

  1. Sear seasoned beef in batches until deeply browned.
  2. Sweat vegetables; add garlic and herbs. Cook in tomato paste until dark red.
  3. Deglaze with red wine and reduce by half.
  4. Add beef, tomatoes, demi-glace and bay leaves. Cover and braise 3-3.5 hours until tender.
  5. Skim fat and reduce sauce until rich. Adjust seasoning.
  6. Reheat frozen risotto, adding stock if needed. Finish with butter, herbs and Parmesan.
  7. Plate risotto and top with beef ragout and braising liquid.

By US Foods® Culinary Team 

Yield: Approximately 4 gal. ragout (60-75 portions)