Recipe detail

Beef Classic beef ragout

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 240 °C

To view the entire table, move the table to the right.

Fleich anbraten

1
Combination
25 %
time icon Termination by time
time icon 00:08 hh:mm
probe icon 240 °C
ventilator icon 90 %
ventilator icon 

wenden, würzen und weiter braten

2
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 240 °C
ventilator icon 90 %
ventilator icon 

mit Mirepoix und Zwiebel weiter rösten

3
Combination
25 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

Tomatisieren und rösten

4
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

mit Mehl bestäuben, ablöschen, reduzieren

5
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

mit Fond auffüllen und schmoren

6
Combination
100 %
time icon Termination by time
time icon 01:10 hh:mm
probe icon 135 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
beef 2000 g
onion 200 g
mirepoix 400 g
clarified butter 100 g
dry red wine 400 ml
tomato puree 100 g
salt 20 g
whole black pepper 3 g
plain wheat flour 50 g
poultry stock 3500 ml

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 472.7 kJ
Carbohydrate 34.3 g
Fat 26.1 g
Protein 51 g
Water 0 g

Directions

Preheat the combi steamer with the GN container inserted. Then the meat cubes
Place in the GN container with the clarified butter and use combination steam mode at 240 °C
Fry at 25% humidity and 90% fan speed for 8 minutes. The
Turn the meat cubes and season and fry for another 5 minutes. Mirepoix and onions
Add, reduce the temperature to 220 °C and roast for 5 minutes, turn and
Allow to roast for another 5 minutes. Then tomatoe, let burn for 5 minutes at the same setting, then dust with flour, deglaze with red wine and let reduce for 3 minutes. Fill with the stock and cook the ragout at 135 °C in a combi steamer
Braise until soft at 25% humidity and 90% fan speed for 70 minutes. The
Strain the sauce and finish the ragout as desired.