BEEF RAGOUT RECIPE - BBC GOOD FOOD
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 3 hours 55 minutes
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, FatContent 20 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.2 milligram of sodium
ROOT BEER SLOW-COOKER CHICKEN RECIPE - PILLSBURY.COM
We can’t get enough of this saucy, three-ingredient chicken. Try it for game day, holidays or pretty much any day that ends in “y.”
Provided by Nicole Nared-Washington
Total Time 2 hours 30 minutes
Prep Time 5 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Spray slow cooker with cooking spray.
- Season chicken breasts on both sides with salt and pepper, and place inside slow cooker. Pour in barbecue sauce and root beer; spread around. Cover and cook on High heat setting 2 hours.
- Remove chicken from slow cooker, and use two forks to shred. Place chicken back in slow cooker on Warm heat setting; simmer 30 minutes. Serve on burger buns, as desired.
Nutrition Facts : Calories 270 , CarbohydrateContent 25 g, CholesterolContent 90 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 21 g, TransFatContent 0 g
More about "best beef to shred recipes"
BEEF RAGOUT RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 55 minutes
Category Dinner, Main course, Supper
Calories 396 calories per serving
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
ROOT BEER SLOW-COOKER CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 2 hours 30 minutes
Calories 270 per serving
- Remove chicken from slow cooker, and use two forks to shred. Place chicken back in slow cooker on Warm heat setting; simmer 30 minutes. Serve on burger buns, as desired.
BEEF RAGOUT RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 55 minutes
Category Dinner, Main course, Supper
Calories 396 calories per serving
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
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