Shredded Beef Ragu Recipes

SHREDDED BEEF RAGU WITH PAPPARDELLE

Steps:

• Preheat oven to 350
• Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides.
• Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
• Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
• Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!

SHREDDED BEEF RAGU

Steps:

• Heat the oil in a large heavy bottomed pot over medium-high heat. Brown the beef on all sides, working in batches if necessary to prevent overcrowding. Set beef aside. Reduce the heat to medium. Sauté the onion, carrots, celery and garlic until softened and fragrant, about 3 minutes. Mix in the tomato paste to evenly coat the vegetables and continue to cook, stirring frequently, until the tomato paste has turned a rust colour. Add back the beef and any accumulated juices along with the crushed tomatoes, red wine, beef broth and bay leaf. Bring to a simmer, cover and reduce the heat to low. Gently simmer until the beef is very tender, about 1.5 hours. Remove the pot from the heat. Discard the bay leaf and transfer the beef to a bowl. Using 2 forks, shred the beef into small bite-size pieces. Stir the beef back into the sauce. Bring a large pot of salted water to a boil. Cut the pasta sheets lengthwise into ½" (1 cm) thick ribbons or to your desired size. Cook the pasta in the salted water until al dente, about 3 minutes. Drain the pasta and return to the pot. Add about 1 cup (240 mL) of meat sauce and toss to coat well. Divide the pasta between two plates and top with a little extra sauce. Garnish with freshly grated Parmigiano-Reggiano cheese.

EASY PULLED BEEF RAGU

Steps:

• Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
• Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
• Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.