Oven-Braised Beef Ragù with Cabbage Ribbons

Method

1. Preheat the oven to 325°F. Pat the beef dry with paper towels and season generously with salt and black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, leaving space between pieces so they sear rather than steam. Cook until deeply browned on all sides, then transfer to a plate.
3. Add the onion, celery, and carrot to the same pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Stir in the tomato sauce, oregano, and thyme, then pour in the beef broth, scraping up any browned bits from the bottom of the pot.
4. Return the beef to the pot and add the bay leaves. The liquid should come about halfway up the meat. Cover the pot and transfer to the oven. Cook for 3–4 hours, until the beef is very tender and pulls apart easily with a fork.
5. Remove and discard the bay leaves. Shred the beef into large, tender pieces using two forks, then stir it back into the sauce. If the ragù is too thin, simmer uncovered on the stovetop until it thickens to your liking. Taste and adjust seasoning with salt and pepper.
6. Meanwhile, prepare the cabbage: remove the tough outer leaves and the core. Cut the cabbage crosswise into wide ribbons, about 1 inch (2.5 cm) wide, resembling pappardelle pasta.
7. Melt the butter in a large skillet over medium-high heat. Add the cabbage (in batches if needed) and cook, stirring occasionally, until tender but still slightly firm, about 5–7 minutes. Season with salt and black pepper.
8. Divide the cabbage ribbons among plates. Top with the beef ragù, garnish with chopped parsley and shredded Parmesan, and serve immediately.