WEBInstructions. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear …
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WEBPreheat oven. Add wine and reduce for 15 minutes. Add crushed tomatoes and stir. Place lid on Dutch oven and transfer to oven to bake. When ragu has been in the oven for two …
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WEBInstructions. In a large skillet over high heat, brown the beef and sausage and season with 3/4 teaspoon salt. Brown the meat, breaking it into smaller pieces with your spoon until …
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WEBAdd the garlic and cook, stirring, until golden and lightly browned, about 2 minutes. Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow …
WEBDeglaze the dutch oven with a cup of beef broth, scraping the bottom with a wooden spoon to incorporate the fond. Pour in the rest of the beef broth, red pepper flakes (if using), …
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WEBWhisk 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 …
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WEBAdd the browned meat to a 5 quart or larger slow cooker along with the marinara sauce, beef stock, mushrooms, red wine, onion, carrots, garlic and bay leaf. Stir to combine. …
WEBNov 27, 2021 · Step 1: Brown Beef – pat dry beef and generously sprinkle with salt and pepper. In a large Dutch oven or heavy bottom pot, heat 2 tbsp olive oil over high heat. Add beef and sear each side until very browned, then remove from heat and transfer to a plate; work in batches if needed.
WEBCut the beef into 3” cubes. Season with salt and pepper. Add the cooking oil to a skillet over medium-high heat. When hot, add the beef and brown on each side. When done, …
WEBSeason the ribs. Season the beef ribs generously on all sides with 1 Tbsp Kosher salt and ½ tsp freshly ground black pepper. Preheat oven to 350F. Sear the ribs. Preheat a large …
WEBStep 1. 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 …
WEBAdd the thyme, oregano, paprika, pepper flakes, salt, pepper, tomato paste stirring well. Pour in the canned tomatoes including juice, the red wine and beef broth and stir. Bring …
WEBCook for 2 minutes. Add the tomatoes, bay leaves, thyme, and rosemary and pour in the beef broth. Return the short ribs to the pot. Bring the mixture to a simmer, then reduce …
WEBBring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1-2 hours, until the beef is tender and the flavors are well combined. While the beef is simmering, …
WEBOct 12, 2023 · Sprinkle beef generously with salt on all sides. Add to pot in a single layer and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes. Flip the meat over and continue browning on the second side until a dark crust forms. Remove from pot and transfer to a 6-quart slow cooker.
WEBPreheat the oven to 375 degrees Fahrenheit. In a bowl, add together the BBQ sauce, red wine, beef stock, and season with salt + black pepper, mixing everything together. Add …
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WEBSep 9, 2020 · Plating up. When serving, strain the pappardelle in a colander and shake off any excess water. If the pasta is too wet the sauce won’t stick. Then return it to the cooking pan and spoon in a couple of spoonfuls of the ragu. Gently stir to coat the pasta and transfer it to the serving plates.