Beef ragout
beef stew with smoked paprika
Ragout
600 g beef ragout | |
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Some salt | |
Peanut oil for searing | |
3 onions, cut into fine strips | |
2 red peppers, cut into fine strips | |
1 tbsp smoked paprika powder, (e.g. Pimentón de la Vera) | |
800 ml veal stock | |
2 tbsp cornflour | |
2 cloves of garlic, crushed | |
1 unwaxed lemon, some grated zest | |
1 tsp cumin powder |
Serving
1 bunch of chives, finely chopped | |
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2 gherkins, cut into fine strips | |
2 tbsp crème fraîche |
Ragout
Salt the meat generously. Heat peanut oil in a casserole and sear the meat on all sides. Reduce the heat, add the onion, red pepper and paprika and cook together over a medium heat. Stir the veal stock and cornflour together, pour into the casserole with the meat and bring to the boil. | |
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Put the casserole without a lid on a wire shelf in the middle shelf position of the cooking space. | |
Cook at 160 °C for 1 hour and 30 minutes using the hot air humid mode. | |
Stir the garlic, lemon zest and cumin powder into the cooked ragout. |
Serving
Arrange the ragout on plates, garnish with chives, gherkins and crème fraîche. |
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Cooking steps
Hot air humid 160°C for 1 Hrs 30 Mins |
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Tips
The meat is done when the prongs of the meat fork go in and slide out easily.
- Large casserole or 2-litre porcelain dish
- Wire shelf
Quantity | Ingredient |
---|---|
1 | unwaxed lemon |
800 ml | veal stock |
1 tsp | cumin powder |
2 | gherkins |
3 | onions |
1 tbsp | smoked paprika powder |
Peanut oil for searing | |
Some | salt |
2 tbsp | cornflour |
2 | cloves of garlic |
2 | red peppers |
2 tbsp | crème fraîche |
600 g | beef ragout |
1 bunch of | chives |
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