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Braised beef and beer Rigatoni https://www.metro.ca/userfiles/image/recipes/rigatonis-boeuf-braise-biere-10939.jpg PT10M PT8H15M PT8H25M
For the braised beef :Coat the chuck roast with flour. Throw the excess flour away. In a large pan, melt the margarine and sear the roast. When the roast has been seared, add the garlic and onion. Cook for 2 minutes. Then add the beer and maple syrup. Reduce liquid by half.Pour the content of the pan into a slow cooker. Add the beef broth. Season with salt and pepper. Cook on low for 7 to 8 hours, or until the meat pulls away easily with a fork.Shred the meat using two forks. Transfer the meat into an airtight container. Keep the cooking juices in another airtight container.For the rigatoni:Cook the pasta following the instructions on the package. Drain.Thaw the frozen peas in a bowl of cold water.In a large pan, heat the olive oil. Brown the garlic and onion. Add the celery and bell pepper. Cook for 3 minutes. Add the mushrooms. Season with salt and pepper.In the pan, add the demi-glace sauce, cooking juices of the roast, rosemary, and soy sauce. Boil for 5 minutes. Add the meat. Season with salt and pepper.Carefully add the pasta and green peas to the pan.Place the pasta in a dish. Top with arugula and parmesan.
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For the braised beef: Beef chuck roast of 2 lbs 1/4 cup flour 2 tablespoon dairy-free margarine 2 cloves of garlic finely chopped 1 yellow onion chopped 1 1/4 cup strong ale (brown or dark) 3 tablespoon maple syrup 1 cup Irresistibles beef broth freshly ground salt and pepper For the rigatoni: 5 cups rigatoni (or your choice of short pasta) 1 cup frozen green peas 2 tablespoon olive oil 2 cloves of garlic finely chopped 1 yellow onion chopped 2 celery stalks chopped 6 baby bella mushrooms sliced 1 bell pepper chopped 1 cup store-bought demi-glace sauce 1 cup beef cooking juice 2 tablespoon soy sauce 1/2 teaspoon dried rosemary 1 2/3 cup braised beef freshly ground salt and pepper about 2 cups arugula dairy-free parmesan cheese (to taste)
Braised beef and beer Rigatoni

Braised beef and beer Rigatoni

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4
Main courses
0:10
Preparation
8:15
COOKING
8:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the braised beef:
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  • Beef chuck roast of 2 lbs
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    CUT FROM CANADA AAA GRADE 13.21/kg


    RED GRILL T-BONE OR WING STEAK VALUE PACK OR ROASTS

    RED GRILL T-BONE OR WING STEAK VALUE PACK OR ROASTS

    $6.88 /lb

    CUT FROM CANADA AA GRADE OR USDA SELECT GRADES HIGHER 15.17/kg


  • 1/4 cup
    flour
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  • 2 tablespoon
    dairy-free margarine
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  • 2
    cloves of garlic finely chopped
  • 1
    yellow onion chopped
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  • 1 1/4 cup
    strong ale (brown or dark)
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  • 3 tablespoon
    maple syrup
  • 1 cup
    Irresistibles beef broth
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  • freshly ground salt and pepper

  • For the rigatoni:
  • 5 cups
    rigatoni (or your choice of short pasta)
  • 1 cup
    frozen green peas
  • 2 tablespoon
    olive oil
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  • 2
    cloves of garlic finely chopped
  • 1
    yellow onion chopped
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  • 2
    celery stalks chopped
  • 6
    baby bella mushrooms sliced
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    2 for $3.00

    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1
    bell pepper chopped
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  • 1 cup
    store-bought demi-glace sauce
  • 1 cup
    beef cooking juice
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  • 2 tablespoon
    soy sauce
  • 1/2 teaspoon
    dried rosemary
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  • 1 2/3 cup
    braised beef
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  • freshly ground salt and pepper
  • about 2 cups
    arugula
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    $3.49 ea.

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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg



  • dairy-free parmesan cheese (to taste)
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    PARMIGIANO REGGIANO CHEESE

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    AGED 24 MONTHS DELI CUT, 2.84/100 g


Imprimer ma sélection

Preparation

For the braised beef :

Coat the chuck roast with flour. Throw the excess flour away. In a large pan, melt the margarine and sear the roast. When the roast has been seared, add the garlic and onion. Cook for 2 minutes. Then add the beer and maple syrup. Reduce liquid by half.

Pour the content of the pan into a slow cooker. Add the beef broth. Season with salt and pepper. Cook on low for 7 to 8 hours, or until the meat pulls away easily with a fork.

Shred the meat using two forks. Transfer the meat into an airtight container. Keep the cooking juices in another airtight container.

For the rigatoni:

Cook the pasta following the instructions on the package. Drain.

Thaw the frozen peas in a bowl of cold water.

In a large pan, heat the olive oil. Brown the garlic and onion. Add the celery and bell pepper. Cook for 3 minutes. Add the mushrooms. Season with salt and pepper.

In the pan, add the demi-glace sauce, cooking juices of the roast, rosemary, and soy sauce. Boil for 5 minutes. Add the meat. Season with salt and pepper.

Carefully add the pasta and green peas to the pan.

Place the pasta in a dish. Top with arugula and parmesan.

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