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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

Rate this recipe
1 Vote
4
Main courses
0:10
Preparation
8:15
COOKING
8:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the braised beef:

  • Beef chuck roast of 2 lbs
  • 1/4 cup
    flour
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  • 2 tablespoon
    dairy-free margarine
  • 2
    cloves of garlic finely chopped
  • 1
    yellow onion chopped
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  • 1 1/4 cup
    strong ale (brown or dark)
  • 3 tablespoon
    maple syrup
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  • 1 cup
    Irresistibles beef broth

  • freshly ground salt and pepper

  • For the rigatoni:
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  • 5 cups
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  • 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
  • 1
    bell pepper chopped
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  • 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
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  • dairy-free parmesan cheese (to taste)
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.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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