highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
If you're wondering why the slew of recipe posts, I'm stacking the [tumblr.com profile] speculumannorum queue again, and it gets Sunday Recipe Posts. I'm duplicating them here because they're easier for *me* to find here.

This is a slow-cookerised adaptation of Jack Monroe's Bolognon, which was itself a recipe which couldn't decide if it wanted to be bolognaise or bourguignon. I've recently realised that the main barrier between me and slow-cookery is not having the brain in the mornings to do food prep, whereas I have the brain in the evenings *but only after i've eaten a foods already*. Cunning strategy: the browning meat stage done the night before!


This recipe is: probably gluten free, if you serve over potatoes instead of pasta
This recipe could be: bacon-free, easily; dairy-free, just by cutting out some items; wine-free, likewise
This recipe is no use to: vegetarians or vegans. Try a bean bourguignon instead!
Accessibility: Theoretically you could put all the stuff in the slow-cooker and go (in which case, skip the milk at the beginning). You'd lose some of the flavour - thus my fussing about doing the browning meat the night before - but it'd still be a decent food. I think in that case you'd be best to use diced ham over bacon, or leave it out entirely.



1 large onion, diced
2 cloves garlic, diced
1 carrot, grated
2 tbsp oil
about 200 grams beef (chuck steak would be fine, or leftover roast, or whatever you can get hold of that will stew well)
100 g bacon or diced ham
A dash each of dried thyme and dried rosemary
100 ml milk
1 x 400g tin diced tomatoes
200ml red wine;
4 tbsp tomato paste
250 ml stock
Pasta for 3 (ish)
1 tbsp greek yoghurt
Grated hard, strong cheese to top (weirdly, I like cheddar better on this than parmesan-style)
Cracked pepper

Browning stage:

Heat oil in pan; sautée onions for about 5 min
Add bacon and fry for 2-3 min
Add beef and turn until browned on all sides
Add rosemary and thyme, mix through
Add milk, stir until the milk turns brown from the juices. Remove from heat.
Transfer to a plastic container, mix with grated carrot (I do this because I know I won't grate it in the morning; nothing stopping you adding the carrot later)
Refrigerate until slow-cooking time has come!

Slow cooker stage:

Tip the meat mix into the slow cooker.
Pour over the tomatoes, wine, tomato paste and stock; add a little cracked pepper. Stir well.
Cook on low all day.

Serving:

Cook pasta according to packet instructions. Stir the yoghurt through just before serving.
Serve beef on top of spaghetti, garnished with cheese.

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