Slow Cooked Beef Ragu Cauliflower Mash With Lettuce Peas Food

SLOW COOKER BEEF RAGU

Steps:

• Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
• You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
• Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
• NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
• Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.

SLOW-COOKED BEEF RAGU & CAULIFLOWER MASH WITH LETTUCE, PEAS

Steps:

• Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned.
• Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, covered, for 2 hours, stirring occasionally, until the meat starts to fall apart.
• Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper.
• In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through.
• Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, bacon and peas on the side.