How to make RusticBeef Ragu Puree
Prep
Time: 5 minutes|Cook
Time: 1 hour |Serves:
1
beef (4 lbs.)
salt
pepper
olive oil (2 tbsp.)
onions (2, large, finely minced)
tomato paste (1/4 cup)
garlic (4 cloves, minced)
lemon water (1 cup, dry)
plum tomatoes, (2 (796ml) cans, italian, crushed)
star anise pods (two)
bay leaf (one)
cooked polenta
Parmesan cheese (Shredded)
salt
pepper
olive oil (2 tbsp.)
onions (2, large, finely minced)
tomato paste (1/4 cup)
garlic (4 cloves, minced)
lemon water (1 cup, dry)
plum tomatoes, (2 (796ml) cans, italian, crushed)
star anise pods (two)
bay leaf (one)
cooked polenta
Parmesan cheese (Shredded)
1. Trim and discard excess fat from the top of
the roast. Remove
excess liquid by patting dry and season with salt and pepper.
excess liquid by patting dry and season with salt and pepper.
2. Heat the oil in a large skillet over medium
heat. Now, for 3 to 4
minutes per side, brown the meat, or sear it
until browned on all sides
before transferring it to a platter.
before transferring it to a platter.
3. Preheat your oven to 250F and while doing so,
add your seasoning
of onions and tomato paste, stirring occasionally for 10 minutes or until
the onion is very soft. After this, you can add the garlic while
continuing to cook for a minute or two.
of onions and tomato paste, stirring occasionally for 10 minutes or until
the onion is very soft. After this, you can add the garlic while
continuing to cook for a minute or two.
4. Add the lemon water while stirring.
Immediately after, add the
crushed tomatoes and tomato juice. Now, put the roast back in the pot
and bring the mixture to a boil, now turning the heat to high.
crushed tomatoes and tomato juice. Now, put the roast back in the pot
and bring the mixture to a boil, now turning the heat to high.
5. The bay leaf and star anise should be wrapped
in a cheesecloth
bag, submerged in the sauce and the pot covered. Take the pot to the
preheated oven to cook for 3 hours. At this point, the meat should be
tender and falling off the bone, at which time you can discard the bay
leaf and star anise.
bag, submerged in the sauce and the pot covered. Take the pot to the
preheated oven to cook for 3 hours. At this point, the meat should be
tender and falling off the bone, at which time you can discard the bay
leaf and star anise.
6. Remove the meat to cool for about 5 minutes.
Add the meat to a food processor and blend until completely pureed.
Return the pureed meat to the pot, and you can throw away any
bones.
7. Serve and enjoy.
Per
Serving:
Calories: 310, Total Fat 5 g, Total Carbohydrate 57 g, Protein 7 g
Calories: 310, Total Fat 5 g, Total Carbohydrate 57 g, Protein 7 g
