Name: Soy and mushroom beef ragu with whipped brie
Prep time: 1200 min
Cook time: 180 min
Total time: 1380 min
Ingredients: 700g chuck beef, diced; 1/2 cup Kikkonab soy sauce; 250g button mushrooms; 1/4 cup extra virgin olive oil; 4 eschalots, very finely sliced; 2 sticks of celery, very finely sliced; 6 cloves garlic, minced; 4 dried bay leaves, ground; 1 tsp fennel seeds; Freshly ground black pepper, to season; 2 Tbsp tomato paste; 1L beef stock; 400g pappardelle pasta; 200g brie, at room temperature; 1 bunch of chives, very finely sliced, plus extra to sprinkle.

With some fresh ingredients and even a little bit of science, Ed’s taking some Australian beef and making it even better. This ragu dish can be paired with many things, but for an Italian flavour, fresh pasta hits the spot.

Ingredients

700g chuck beef, diced

1/2 cup Kikkonab soy sauce

250g button mushrooms

1/4 cup extra virgin olive oil

4 eschalots, very finely sliced

2 sticks of celery, very finely sliced

6 cloves garlic, minced

4 dried bay leaves, ground

1 tsp fennel seeds

Freshly ground black pepper, to season

2 Tbsp tomato paste

1L beef stock

400g pappardelle pasta

200g brie, at room temperature

1 bunch of chives, very finely sliced, plus extra to sprinkle.

Method

Combine beef and soy sauce in a plastic bag, mix well, then refrigerate for 1 hour, or overnight. Chop mushrooms very finely, then fry in half of the oil in a large saucepan for 10 minutes, until completely softened. Set aside.

Drain beef, reserving marinade, then fry in remaining oil in batches, until browned. Add eschalots, celery, garlic, bay leaves and fennel, then cook for a further 5 minutes. Season.

Add tomato paste, stock, mushroom and reserved marinade, then simmer, covered, on low heat for 2½ hours, until beef is tender.

Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, then toss with ragu. Combine brie and chives in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until light. Spoon onto pasta and sprinkle with chives. Serve.

Can I make this in a slow cooker?

Yes, after browning the beef and softening the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4 hours until the beef is tender.

Can I make it ahead of time?

The ragu actually improves overnight as the flavours develop. Make it a day ahead and reheat gently on the stovetop before serving. The whipped brie is best made fresh.

What can I substitute for pappardelle?

Any wide, flat pasta works well. Tagliatelle or fettuccine are great alternatives. You could also serve it over creamy polenta.

Can I substitute the brie?

If brie isn’t your thing, a good quality cream cheese or whipped ricotta would work in a similar way. Just make sure it’s at room temperature before whipping.

Can I freeze the ragu?

Yes, the ragu freezes well for up to three months. Freeze it without the pasta and whipped brie, then cook fresh pasta and make the brie when you’re ready to serve.

What cut of beef can I use instead of chuck?

Gravy beef or beef shin would also work well in this recipe. Both are inexpensive cuts that become beautifully tender with long slow cooking.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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