Shredded Beef Ragu With Sweet Potato Noodles (Paleo, Whole30)
Try this Shredded Beef Ragu With Sweet Potato Noodles recipe, or contribute your own.
Try this Shredded Beef Ragu With Sweet Potato Noodles recipe, or contribute your own.
- browse by ingredientchickenlambporkfish & seafoodv
- scale 1x2x3x ingredientsfor the beef ragu2 tablesp finely diced1 large carrot, diced into small cubes1 celery stick, diced into small cubes1/2 long red chili, diced (or 1/2 teaspoon chili flakes or cayenne pepper)1 + 1/2 teaspoon s sea salt3 large cloves of garlic, finely diced1.5 lb / 700-750 g diced beef
- baked cod fillets with brussels sprouts
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- browse by ingredientchickenlambporkfish & seafoodv, scale 1x2x3x ingredientsfor the beef ragu
- 2 tablesp finely diced
- 1 large carrot, diced into small cubes
- 1 celery stick, diced into small cubes
- 1/2 long red chili, diced (or 1/2 teaspoon chili flakes or cayenne pepper)
- 1 + 1/2 teaspoon s sea salt
- 3 large cloves of garlic, finely diced
- 1.5 lb / 700-750 g diced beef, baked cod fillets with brussels sprouts
Mastering the Braise and Cut Consistency
Dice the carrots and celery to uniform quarter-inch cubes so they break down evenly into the sauce as the beef renders its collagen. Sear the diced beef in batches over medium-high heat until a dark crust forms on the surface, which builds the fundamental savory base of the dish. Simmer the mixture gently until the meat reaches an internal temperature of 205 degrees Fahrenheit, ensuring the muscle fibers pull apart effortlessly with two forks.Balancing Textures With Proper Accompaniments
Serve this rich ragu over roasted root vegetables or steamed leafy greens to cut through the heavy sauce with earthy bitterness. Toss spiralized sweet potatoes in olive oil and roast them at 400 degrees Fahrenheit for exactly twelve minutes to prevent them from turning into mush beneath the heavy meat. Add a bright gremolata made from finely grated lemon zest and chopped parsley right before serving to wake up the deeper flavors of the braised beef.Adjusting for Dietary Preferences
Substitute the beef with chuck shoulder or short ribs depending on local market availability without altering the cooking time. Omit the chili and cayenne entirely if cooking for guests sensitive to heat, replacing the missing kick with a pinch of smoked paprika for depth. Store leftovers in an airtight glass container in the refrigerator for up to four days, or freeze the sauce for three months before pairing it with freshly prepared noodles.
