Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
This week, that ladies of WwDH made a slow cooked beef ragu. Sara made the selection this week. I did make some changes. I had a bag of baby carrots so I used some of these in place of a carrot. I skipped the garlic, used dried rosemary, and eliminated the Parmesan.
I didn't shred the beef although it was cut into small pieces. The meat was tender and had the necessary vegetables to serve this successfully with the polenta. This is a dish my husband really enjoyed and would have loved years ago before we cut back on meat. It was a good recipe.
It included extra virgin olive oil, beef brisket, sea salt and cracked black pepper, onion, chopped, cloves garlic, crushed, carrot, peeled , sprigs rosemary, red wine, beef stock,
water, chopped tomatoes, red wine vinegar tomato paste and the creamy polenta,
As you can see, I did not chop up the carrots and instead left them whole. It felt like we were having more of a meal, in this way.
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