Ragout is a dish that has ancient roots and is found in different culinary traditions. The term "ragout" comes from the French word "ragoût," which means "main dish" or "meal." It has its origins in French cuisine, where ragout refers to a meat dish prepared by stewing meat or fish with vegetables and aromatic spices.
However, similar stewed dishes with vegetables and meat are present in various culinary traditions of many countries. For example, in Italy, there is a dish called "ragù" (or "ragù Bolognese"), which consists of meat, vegetables, and tomato sauce. In Chinese cuisine, there is a similar dish called "liao pai" or "meat ragout."
Thus, ragout is a versatile dish that can be prepared in different culinary styles and has variations in various countries.
How do Satay and Ragout differ?
Satay and ragout are two different dishes with their own characteristics and origins.
Satay is a dish that originates from Indonesian and Malaysian cuisine. It is a skewered or spiced meat dish, usually chicken or beef, threaded onto wooden skewers and grilled or cooked over an open fire. Satay meat is usually marinated in a sauce consisting of ingredients such as soy sauce, lemon juice, garlic, and spices. Satay is typically served with a flavorful peanut sauce.
On the other hand, ragout is a dish that has its roots in French cuisine, although there are various variations of this dish in different culinary traditions. Ragout is a stewed dish that is usually prepared with meat (such as beef, lamb, or pork), vegetables, spices, and liquid (usually sauce or broth). Ragout is cooked by slowly simmering the ingredients to achieve tenderness and a blend of flavors. Depending on the region and culinary preferences, ragout can be thick or more liquid.
Thus, the differences between satay and ragout lie in their origins, cooking methods, and ingredients. Satay is skewered meat with a flavorful sauce, while ragout is a stewed dish with meat, vegetables, and spices.
In what order should vegetables be stewed?
When stewing vegetables, it is important to consider their texture and the required cooking time. Here is a general order for stewing vegetables:
- Preparation of vegetables: Vegetables should be thoroughly washed and peeled if necessary. Then, they are cut into uniform pieces or shaped according to the recipe.
- Heating the skillet or pot: The skillet or pot is heated over medium heat, and a small amount of vegetable oil or butter is added.
- Adding vegetables: Start by adding vegetables that require longer cooking time, such as root vegetables (carrots, potatoes) or denser vegetables (eggplants, zucchini). This allows them to begin cooking and soften over time.
- Adding the remaining vegetables: Then, add vegetables that require less cooking time, such as onions, peppers, mushrooms, or tomatoes. This helps maintain their texture and freshness.
- Seasonings and liquid: At this point, add seasonings such as salt, pepper, spices, or herbs according to the recipe. A small amount of liquid, such as broth, sauce, or water, may also be added to aid in the stewing process and create a sauce.
- Stewing: The vegetables are simmered over medium heat with the lid on. It is important to stir the vegetables occasionally to ensure even cooking. The stewing time depends on the specific recipe and type of vegetables but usually takes around 10 to 20 minutes. Remember that this order of stewing vegetables is a general guideline and can be adjusted depending on the specific recipe or preferences.
Classic Ragout Recipe
- 500g beef (e.g., beef steak), cut into pieces
- 2 medium carrots, diced
- 1 large onion, sliced
- 2 stalks of celery, chopped
- 2 cloves of garlic, minced
- 400g canned diced tomatoes
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 1 sprig of rosemary
- 2 sprigs of thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil for frying
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Add the beef to the skillet and brown it on all sides until golden. Then, transfer it to a plate.
- In the same skillet, add the onion, carrots, and celery. Sauté the vegetables, stirring, for 5-7 minutes until they become tender and slightly golden.
- Add the minced garlic and sauté for another minute.
- Return the beef to the skillet, then add the diced tomatoes, beef broth, and red wine. Also, add the bay leaves, rosemary, and thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer the ragout for 2-3 hours until the meat becomes tender and juicy.
- Stir the ragout occasionally, and if it becomes too thick, you can add a little more beef broth.
- When the ragout is ready, remove the bay leaves, rosemary, and thyme sprigs.
- Enjoy your meal!
This classic ragout recipe allows you to savor deep and juicy flavors.