SPICED-VEAL-AND-BEEF RAGOUT

Spiced-Veal-and-Beef Ragout image

Provided by Molly O'Neill

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

1 1/2 pounds veal shoulder, in one piece
1 1/2 pounds beef chuck or sirloin tip, in one piece
2 tablespoons kosher salt
Freshly ground black pepper to taste
2 tablespoons olive oil
2 medium onions, 1 minced, 1 sliced thin
6 cloves garlic, minced
2 medium carrots, peeled and minced
1 1-inch piece ginger, peeled and minced
2 teaspoons allspice
2 teaspoons cumin
4 cups canned plum tomatoes, crushed with their juice
3/4 cup black raisins

Steps:

Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 937 milligrams, Sugar 15 grams, TransFat 0 grams

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Elias Emma

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I made this ragout for a party and it was a huge success! Everyone loved it. The flavors were perfect and the meat was so tender. I will definitely be making this again.

Khomotso Kekana

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This ragout was easy to make and so flavorful! I used ground beef and it turned out great. I served it over rice and it was a hit with my family. I will definitely be making this again.

Eliza Oruko

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I've made this ragout several times now and it's always a winner. It's a great way to use up leftover meat, and the flavors are always amazing. I usually serve it over pasta, but it would also be great over rice or mashed potatoes.

Edema Goffin

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This ragout was a bit more work than I expected, but it was worth it! The flavors were complex and delicious, and the meat was fall-off-the-bone tender. I served it over polenta and it was a real treat. I would definitely recommend this recipe to any

Aliza Cuti

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I made this ragout last night and it was a huge success! The flavors were amazing and the meat was so tender. I served it over pasta and it was the perfect comfort food for a cold night. I will definitely be making this again.

Urooba Amin

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This ragout was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The meat was tender and flavorful, and the sauce was rich and savory. I served it over mashed potatoes and it was a hit with my family. I will definitely

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