Sicily is known for Castelvetrano Olives, sweet, smooth and buttery bright green olives from the medieval village of Castelvetrano near Trapani, on the south west tip of Sicily. Close to Tunisia (North Africa), Sicily sits in the warm Mediterranean waters with sandy beaches, and cuisine influenced from Arabian, North African and Mediterranean countries.
Sicilian Beef Ragu
Once the ragu is in the oven, prepare the Slow Roasted Tomatoes or make earlier in the day. We serve this ragu with Polenta made with Parmesan Cheese. Start the Polenta about 30 minutes before the ragu comes out of the oven.
Ingredients
- 2 lb. (908 gr) beef (chuck) cut into 1 “ cubes 0 CHO
- 2 TBSP olive oil 0 CHO
- 2 TBSP (16 gr) cornstarch (7 CHO/TBSP) 14 CHO
- ½ cup (64 gr) fennel, finely diced 4.5 CHO
- ½ cup leeks (47 gr) white only, finely diced 6 CHO
- ¼ cup (40 gr) shallots, finely diced 8 CHO
- ½ tsp. garlic minced 0 CHO
- 12 Sicilian or Castelvetrano olives + 3 for garnish 0 CHO
- 1 tsp. red chili pepper flakes 0 CHO
- 1.5 cups red wine 9 CHO
- ½ cup beef stock 0 CHO
- 1 – 8-inch rosemary sprig 0 CHO
- 6 – 6-inch thyme sprigs 0 CHO
TOTAL CHO 41.5 CHO
- TOTAL WEIGHT 852 GRAMS
- 41.5 CHO DIVIDED BY 852 GRAMS = .048 CHO/GRAM
- ½ CUP = 120 GRAMS (.048 CHO x 120 GRAMS) 5.76 CHO/1/2 CUP
Instructions
- Pre heat oven to 300.
- Pat beef dry and cut into 1 “cubes. It’s important the cubes aren’t too big, so they break down during the braising process, becoming really tender.
- Place beef and cornstarch in a zip lock bag and shake so that cornstarch covers the beef.
- Heat 1 TBSP oil in a Dutch Oven and add half of the beef. Liberally salt and pepper the beef. Sear to brown on two sides and remove beef to a dish. Repeat with remaining oil, salt, pepper and beef. Remove 2nd batch of beef from Dutch Oven to the dish.
- Reduce heat to low and add finely diced fennel, leeks, shallots and garlic. Cook 2 minutes and then add the stock, scraping up the brown bits and stirring to incorporate, about 5 minutes.
- Return beef to the Dutch oven.
- Next add olives, red pepper flakes and red wine. Stir.
- Place rosemary and thyme sprigs on top of ragu and cook, covered in the oven for 2.5 hours.
- Remove ragu from the oven, and with tongs take out the sprigs. Stir any herbs into the stew and plate on serving dish or serve in the Dutch oven.
- Garnish with some Slow Roasted Tomatoes and fresh thyme sprigs.
- Serve the remaining tomatoes on the side.
- Serve with Polenta or mashed potatoes.
