WWDH - Slow cooked beef ragu

-
This is only the second recipe I have tried of Donna Hays.   Sarah chose this slow cooked beef ragu for our Wednesdays with Donna Hay group.   I substituted a chuck roast for the brisket.  The recipe called for instant polenta and that was not to be found at the grocery near me.   So I googled polenta and made it from scratch.   It is just cornmeal, water and butter boiled for a few minutes.   It was a delicious addition to the ragu.  Really easy to prepare!  The ragu was so flavorful.  We really loved this recipe.   I cannot wait to eat the leftovers tonight!  The beef was cooked for several hours in the oven with tomatoes, red wine, rosemary, carrots, garlic and onion.  The recipe can be found here https://www.donnahay.com.au/recipes/slow-cooked-beef-ragu

Check out what the rest of the group did by clicking here:  https://wwdh.wordpress.com/2015/02/03/slow-cooked-ragu/#comments

Comments

Sarah said…
Great, I'm glad you liked it! When I have time to cook a slow meal like this, I really love it. I wish everyday life meant I could do it more often. Also, polenta is so easy, isn't it?
February 4, 2015 at 6:50 AM
Kayte said…
Looks great, Peggy. Happy you enjoyed it, that's always a big plus. My polenta took 40 minutes so I must have had a larger grind than yours, but it was really easy, I just had to stir it every 10 minutes or so. I was amazed how the grains all opened up and became smooth and creamy like they did. First time for me to make it, so I am counting it as a success. Yours looks wonderful, next time I am leaving my carrots larger as they sort of got swallowed up in the whole business dicing them up as I did. I like the look of yours much better!
February 4, 2015 at 7:06 AM
Cakelaw said…
Glad you enjoyed it Peggy. I subbed cauliflower rice for the polenta. This is the kind of dish I love - rich and warm and comforting.
February 4, 2015 at 8:22 PM
Anonymous said…
I made polenta with actual polenta rather than corn meal... I found recipes for it both ways, but leaned toward the coarser grind. Looks wonderful, Peggy!
February 4, 2015 at 9:02 PM
TeaLady said…
I haven't made polenta in ages. And it is so good with so many different things. Your beef looks delicious.
March 16, 2015 at 10:29 PM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes. ...
Read more

TWD - Crunchy Toffee Bars

-
Image
Every time I bake with toffee chips, I think of Heath Ledger. You get it, right, Heath Toffee / Heath Ledger. I know I'm weird. But in honor of the Oscars this week, I thought a photo of Heath was appropriate. He was a great actor with a brilliant future ahead of him. Sad. Of course, my real photo choice of the week was going to be my personal favorite Hugh Jackman. Since he was the host of the Oscars, I think it only fitting that we post a photo of him, as well, right? After all, he IS the sexiest man alive. I knew he could act, and look pretty, but dang - he can sing and dance too! Okay girls - get your minds out of the gutter and back to the matter at hand. Truly, get serious! We are here to talk about crunchy toffee bars. Let me just say that I am glad I made these earlier in the weekend because I ended up having to spend some time with a nice young doctor at the ER due to a severe asthma attack! It's heck not being able to breathe folks. It has now turned into acute bronc...
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to...
Read more