Spiced Veal And Beef Ragout Food

RAGU BOLOGNESE

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

VEAL RAGOUT

Steps:

• Brown piece of veal in butter.
• Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
• Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
• Remove solids with a slotted spoon.
• Discard vegetables, herbs, and seasonings.
• Slice the veal into small bite size pieces.
• Make sauce- melt butter, add flour and stir constantly for a few minutes.
• Gradually add broth.
• Add meatballs and veal pieces back to the sauce.
• Add lemon, stir.
• Add cream, stir.
• Serve over rice, pasta or mashed potatoes.

SPICED-VEAL-AND-BEEF RAGOUT

Steps:

• Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
• Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
• Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
• Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.

VEAL RAGOUT

Steps:

• In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
• Remove; set aside.
• Repeat with remaining veal.
• Pour off fat.
• In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
• Heat to boiling.
• Return veal to Dutch oven.
• Reduce heat to low.
• Cover; cook 45 minutes, stirring occasionally.
• Uncover; add mushrooms.
• Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
• If desired, garnish with fresh parsley.

BEEF AND MUSHROOM RAGOUT

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

VEAL, CARROT AND CHESTNUT RAGOûT

Steps:

• Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
• Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
• Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
• Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.

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.