Best Slow Cooked Beef Ragu Cauliflower Mash With Lettuce Peas Recipes

Slow-Cooker Beef Ragu image

Provided by Martha Stewart

Time 5h

Number Of Ingredients 7

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

Steps:

In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g

Slow-Cooked Beef Ragu & Cauliflower Mash With Lettuce, Peas image

Provided by hectorthebat

Categories Vegetable

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 14

2 teaspoons rapeseed oil
1 onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
150 g diced beef
250 ml hot stock, made with 1/2 beef stock cube
1/4 teaspoon dried oregano
400 g chopped tomatoes in tomato juice
200 g frozen cauliflower florets
1 teaspoon extra virgin olive oil
1 slice smoked streaky bacon, chopped
1/2 romaine lettuce hearts, chopped
30 g frozen peas
fresh basil, to serve

Steps:

Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned.
Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, covered, for 2 hours, stirring occasionally, until the meat starts to fall apart.
Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper.
In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through.
Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, bacon and peas on the side.

Nutrition Facts : Calories 280.1, Fat 16.7, SaturatedFat 5.9, Cholesterol 20.8, Sodium 712.2, Carbohydrate 27.5, Fiber 8.1, Sugar 14.4, Protein 9.9