PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
PAPPARDELLE WITH SLOW-COOKED BRISKET
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Provided by Donna Hay
Categories HarperCollins Pasta Beef Garlic Red Wine Tomato Dinner
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. -Missy Raho, Morristown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
Nutrition Facts : Calories 302 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 328mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
SLOW-COOKER BRISKET TOSTADAS
Provided by Marcela Valladolid
Categories main-dish
Time 8h30m
Yield 8 servings (plus leftover brisket)
Number Of Ingredients 16
Steps:
- Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
- Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade.
- Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily with a fork, about 8 hours.
- Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper, if necessary.
- Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.
SLOW-COOKED BEEF BRISKET
Steps:
- Preheat oven to 180°C (350°F).
- Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4-5 minutes each side or until browned. Remove from the pan and set aside.
- Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4-5 minutes or until softened.
- Add the wine and cook for 3-4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
- Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
- Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.
- Tip
- This slow-cooked brisket can be made 2-3 days in advance. It freezes well, too-simply thaw and reheat to serve.
SLOW COOKER BEEF BRISKET
This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.
Provided by Cooking with Kimberly Wood
Categories Beef Brisket
Time 8h45m
Yield 4
Number Of Ingredients 16
Steps:
- Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
- Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
- Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
- Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
- Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
- Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
- Preheat the oven's broiler.
- Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
- Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
- Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg
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- Cut the brisket into 4 pieces and season well with salt & pepper and remove from the fridge about an hour or 2 before cooking. Heat a generous splash of olive oil in the base of a large cast-iron lidded skillet and when hot, add the meat. Brown the meat until golden on all sides then remove and set aside.
- In the same pan, add another splash of olive oil if necessary and add the chopped onion and bacon. Sauté for around 4 minutes until soft. Put the lid on for a minute or 2 to allow a little steam into the pan to help soften the onions. Add the chopped carrot celery and cook for another 2 – 3 minutes. Add the garlic and tomato paste and cook briefly for about 30 seconds then add the wine and allow this to reduce by half. Add the stock, bay leaves, rosemary, thyme and sugar. Add a generous amount of salt and pepper and bring everything to a bubble.
- Once bubbling, add the meat back (and any juices) and close the lid and place it in the oven. Cook for 3 hours and until the meat is shredding easily. Cook for a little longer if this is not happening after 3 hours.
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