Beef tendon ragu is one of those dishes that takes time and patience—but the payoff is huge. Once you've made a big batch, you can use it in pasta, baked rice dishes, meat pies, or even spoon it over chilled bell peppers for a unique appetizer. The rich flavor and hearty texture make it a kitchen staple with endless possibilities. Plus, using a food processor to prep the veggies and meat saves you tons of time.
In this recipe, we’ll use beef tendon for extra depth and umami in a slow-simmered ragu sauce.
Ingredients (easy to make amount)
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500g beef tendon
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1 onion
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1 carrot
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1 stalk of celery (including the leaves)
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1 garlic clove
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200ml red wine
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2 tablespoons tomato paste
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1 sprig of thyme (or 1 teaspoon dried)
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1 bay leaf
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Salt and pepper to taste
How to make it
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Cut the beef tendon and vegetables into chunks of roughly the same size. This helps ensure even chopping in the food processor.
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First, finely chop the vegetables (onion, carrot, celery, garlic) in a food processor. Next, mince the beef tendon in the food processor. The beef tendon has strong fibers, so it is difficult to chop it completely evenly, but this also creates a wild, lumpy texture.
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Sprinkle salt and pepper on the beef tendons and fry them in a pan without adding oil (as they contain a lot of fat). Don't stir too much, and brown them well, as if you were frying a hamburger steak.
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Once browned, gently stir the meat until cooked through, then remove it from the pot. Remove any excess fat remaining in the pot with paper towels (do not wash the pot).
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In the same pot, fry the chopped vegetables with a pinch of salt and make sure to remove any excess water while being careful not to burn them.
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Once the vegetables have evaporated, return the meat to the pot, add the tomato paste, mix well and fry until fragrant.
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Add the red wine and stir fry to evaporate the alcohol. Once the liquid has evaporated, pour in water until it is just covered.
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Add the thyme, bay leaf and celery leaves, cover and simmer gently over low heat for approximately 3 hours.
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If there is too much liquid, remove the lid and simmer further. Finish by adding salt to taste.
Wrap-Up: Worth the Effort, Every Time
This ragu takes time, but it pays off in flavor and versatility. You can freeze portions for easy weekday meals. Try it over pasta, baked rice with cheese, or even on toast. It’s hearty, rich, and wildly customizable.
If you're looking for a weekend cooking project that keeps on giving, give this beef tendon ragu a try. You’ll be glad you did.
