Rotisserie Ragout Food

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

CAJUN CHICKEN RAGOUT

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
• Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
• Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
• Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
• Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
• Remove from heat, stir in green onions, and season with salt and black pepper to taste.

EASY BEEF RAGOUT

Steps:

• Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
• Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
• Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
• Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
• Makes 10 cups.

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!

10 BEST ROTISSERIE MEAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rotisserie recipe in 30 minutes or less!

ROTISSERIE CHICKEN RAGOUT

Steps:

• In a large skillet, saute the yellow squash, zucchini and onion in oil for 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add the chicken, beans, cream, thyme, salt and pepper. Cook and stir 3-4 minutes longer or until heated through. Sprinkle with cheese.

BASIC VEGETABLE RAGOUT

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

BEEF RAGOUT

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.

SEAFOOD RAGOUT

Steps:

• To make coriander oil,place garlic and coriander in a food processor and process until finely minced,stopping machine to scrape down the sides with a rubber spatula.With the machine running,slowly pour in the oil,stopping to scrape down the sides of the bowl,until the oil is fully incorporated.
• Add the tablespoon of kosher salt to 3 quarts of water in a 4-quart saucepan and bring to a boil.Add the carrots,fennel and zucchini.Return to a boil.Lower the heat and simmer for 5 minutes.Skim the vegetables out with a slotted spoon and reserve.
• Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot. Cook for 2 minutes.Add the mussels.Cover and cook until the clams and mussels are just open,about 4 minutes.Add the favas or limas,allow to warm and then add the calamari and vegetables and stir them in. Cover the pot and return to a boil.Lower the heat slightly and cook,stirring occasionally,until the calamari are just white,about 5 minutes.Season with salt,if needed,and pepper.Bring to a boil and serve immediately.Pass coriander oil separately.