Crockpot Braised Beef Ragu with Polenta

 Crockpot Braised Beef Ragu with Polenta! Browned meat with canned tomatoes and flavored with red wine, bay leaves, and pinches of basil and oregano.
Crockpot Braised Beef Ragu with Polenta

INGREDIENTS:
for the braised beef ragu:

  • 2 tablespoons olive oil
  • 3 lbs. beef rump roast or round roast
  • half a yellow or white onion, minced
  • 3 cloves garlic, minced
  • 2 28-ounce cans San Marzano whole tomatoes (see notes)
  • 1/2 cup red wine
  • 3 tablespoons tomato paste
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2 bay leaves
  • 2 teaspoons salt
  • black pepper to taste

for the polenta:

  • 6 cups water
  • 1–2 teaspoons salt
  • 1 3/4 cup yellow cornmeal
  • 3 tablespoons butter
Crockpot Braised Beef Ragu with Polenta


INSTRUCTIONS

  1. Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
  2. Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.
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