Jamie Oliver Quick and Easy Meals Beef Shin Stew
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
SLOW COOKED BEEF RAGù RECIPE | JAMIE OLIVER BEEF RECIPES
2018-05-08 · Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea …
From jamieoliver.com
Servings 10
Total Time 4 hrs 50 mins
Category Beef Recipes
Calories 359 per serving
- Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic.
- When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally.
- Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.
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From jamieoliver.com
Servings 4
Total Time 3 hrs 25 mins
Category Mains
Calories 734 per serving
- Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly.
- Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.
- Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon.
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2017-02-03 · Cut the beef into 3cm pieces. Set the heat of your pressure cooker to medium–high, or place over a medium–high heat and add a good drizzle of …
From jamieoliver.com
Servings 4
Total Time 2 hrs
Category Beef Recipes
Calories 490 per serving
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Dec 20, 2022 - This dish is fabulous - the meat can literally be eaten with a spoon! I would describe it as a Beef Ragu because the meat is so tender. Jamie describes his recipe: "Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly…
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Oct 4, 2022 - This dish is fabulous - the meat can literally be eaten with a spoon! I would describe it as a Beef Ragu because the meat is so tender. Jamie describes his recipe: "Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it …
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I would describe it as a Beef Ragu because the meat is so tender. Jamie describes his recipe: "Cooking a shin of be… Jamie describes his recipe: "Cooking a shin of be… Aug 10, 2022 - This dish is fabulous – the meat can literally be eaten with a spoon!
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