Ragout combines well seasoned meats and vegetables in a hearty sauce, will quickly become a new tradition.
LOS ANGELES, March 15, 2015 — While the corned beef brisket, be it boiled, baked, skillet or crockpotted, is the traditional St. Patrick’s Day fare, a Guinness-braised beef ragout, a cooking process that combines well- seasoned meats and vegetables in a hearty sauce, will quickly become a new tradition.
Served with a braised cabbage with shredded carrots for a dish perfect for any day.
Guinness braised beef ragout over creamy polenta
Time to Prepare: 4 hours
- 1 lb. beef chuck filets
- 2 tablespoons olive oil
- 1 tablespoon butter, unsalted
- 1 ½ leeks diced
- 1 cup baby carrots
- 2 tablespoon tomato paste
- 1 ½ tablespoons Creole seasonings
- 1 Guinness (bottle)
- 1 tablespoon Better than Bouillon (Beef)
- 1 cup of water
In a large sauté pan add butter and olive oil and sauté the leeks and carrots until they are golden brown. Season with salt and pepper. Once the leeks and carrots are golden brown, remove and set aside.
Spread the Creole seasonings, salt and pepper over the beef. In the same pan sear the beef until golden brown on both sides. Put the leeks and carrots back in the pan. Stir in the tomato paste and cook down until it’s covering all of the carrots, leeks and beef.
Turn the heat down to low and add the Guinness. Reduce to au sec (dry) and reduce most of the liquid to create a thick, savory gravy. Add the Better than Bouillon (beef flavor and available in most stores) and water.
Bring everything to a boil, and then pour everything into a baking dish. Cover with foil and braise for 2 ½ hours.
Once the beef is fork tender, shred into to desired consistency. Serve with creamy polenta and top with rough chopped parsley.
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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