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<div class="quote-block">Originally Posted by <strong>govandals</strong> <a href="/t/76205/mushy-monday-1-23-2012#post_2026615"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br>
the braised beef sounds awesome, <strong>Moe! </strong>I've never made braised beef, nor a ragu... <br>
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Not that you asked for the recipe, but here it is...well, this is what I did anyway. I didn't have a recipe, just winged it. (reposted from FB with a few edits)</p>
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<p><span class="commentBody">"I had a slightly freezer burnt London broil which i figured would be ok braised. cut it into cubes then tossed it in seasoned flour and browned it in olive oil. threw in chopped onion (2 small), garlic (4 cloves), and a few of chopped carrots and let those cook for a bit, like 10 mins, til the onion wilted. then added a cup or so of red wine to deglaze the pan, added a can of chef's cut (chopped) tomatoes, maybe a half cup of water, bay leaf, fresh thyme and some tomato paste. brought it a boil and threw it in a 350f oven for 2.5 hours."</span></p>
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<p>I plan to eat it with wide flat pasta and a little grated parm.</p>
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<p>ETA: I just did a search for ragu, and found <a href="http://www.grouprecipes.com/526/rich-beef-ragu.html" target="_blank">this recipe</a>, which is pretty damn close to what I made. So if you want better measurements, use this one.</p>
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