how to make award winning Slow-cooked beef cheek & mushroom ragu with pappardelle

Hi there Everyone, I hope you’re in excellent health and happiness today. One thing that is inseparable in human lifestyle is eating. Of course, in supplement to regarding the taste, we must furthermore attach importance to health. Eating good and healthy foods which can be beneficial regarding the body so that the body is always in a fit state. With regard to those of you who still like to consume fast food, I advise to stop and start cooking by yourself.

Slow-cooked beef cheek & mushroom ragu with pappardelle

You certainly know that the food you consume daily has a wonderful effect on your body health and quality of life. In fact, healthy food may come in a simple version and even form, at a low price plus easy to reach. Healthy food isn’t just focused on expensive organic ingredients that are common in big supermarkets.

The rise of popular diet styles plus trends has caused a bit regarding confusion on so-called healthy foods. Actually this trend often distracts from the particular most crucial basic nutritional principles. In simple fact, all you need to know is definitely the basic principles and content associated with different types of foodstuffs and adjust these people to the needs with the body.

And so healthy food is a food that you just cook yourself, you can choose typically the ingredients that are suitable for the sake of your own body. Cooking is an easy task, everyone is able to cook, no need to consider cooking courses for being an expert throughout cooking, just know the recipe and even try to practice it. Today jooxie is going to make something special, Slow-cooked beef cheek & mushroom ragu with pappardelle. This is one of the best recipes, This time I will make that a little more unique than usual.

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Attention! ALLERGENS Contains Low carb , Low kilojoule , Lower gi , High protein and Low sugar.

Ingredients of Slow-cooked beef cheek & mushroom ragu with pappardelle

  • 1 tablespoon olive oil
  • 1kg beef cheeks
  • 150g sliced streaky bacon, thickly sliced
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 4 garlic cloves, thinly sliced
  • 4 anchovies, finely chopped
  • 2 bay leaves
  • 2 cups red wine
  • 2 tablespoons tomato paste
  • 30g butter
  • 400g brown mushrooms, thickly sliced
  • 1 cup beef consomm√©
  • Cooked pappardelle, to serve

Steps To Make Slow-cooked beef cheek & mushroom ragu with pappardelle

Method

  • Step 1
    Preheat oven to 160C or 140C fan-forced.
  • Step 2
    Heat oil in a large heavy based saucepan over medium-high heat. Season beef and cook in 2-3 batches for 4 minutes or until browned all over. Set aside. Cook bacon in same pan, stirring, for 3-5 minutes or until browned. Set aside with beef. Reduce heat to medium. Add onion, carrot, garlic, anchovy and bay leaves. Cook, stirring, for 5 minutes or until onion softens. Add wine and paste and scrape brown bits from base of pan. Return beef and bacon to pan with any juices. Bring to the boil. Cover and cook in oven for 11/2 hours. Turn beef and cook for another 1 hour or until beef is very tender.
  • Step 3
    Meanwhile, melt butter in a large frying pan over high heat. Cook mushroom, stirring, for 5 minutes or until browned. Add mushroom and consome to beef and bring to the boil over medium-high heat. Reduce heat and simmer, uncovered, for 30 minutes or until sauce thickens slightly. Remove from heat. Using 2 forks, coarsely shred beef.
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What do you think ? It’s uncomplicated, isn’t it ? I’m sure everyone can certainly make it home including you. Almost nothing is impossible if you want to try. Thanks to your time. Also, check out other interesting recipes on this specific website, Don’t forget to bookmark this page in the browser so you can easily access it faster later, be sure to promote it with your loved ones, friends, and colleagues. Thanks for listening, Joyful Cooking!