Winter spiced slow roast ragout with carrots and pappardelle
Main, serves 2The wintery spicy flavours match well with the Lowlander Winter I.P.A.
- 250 gr beef blade steak, cut in bite size cubes
- Knob of butter
- Olive oil
- ½ onion, chopped
- 1 carrot, chopped
- 1 celery stalk, finely chopped
- 2 tsp flour
- 1 tsp tomato paste
- 125 ml Lowlander Winter I.P.A.
- 125 ml beef stock
- 100 ml diced tomatoes
- 1 bay leaf
- 1 sprig of thyme,
- 1 juniper, crushed
- 1 small sprig of rosemary
- 1 tbsp flat-leaf parsley, chopped
- Pepper and salt
- 200 gr pappardelle
- 30 gr Pecorino cheese, grated
This is how you make it:
- Season the meat with salt and pepper and heat the butter and oil in a frying pan. Fry the meat on a high temperature until it colors brown. Remove the meat from the pan and set aside.
- If needed remove excess fat from the pan and fry the onion, carrot and celery for 3 minutes.
- Add the garlic and fry a few more minutes.
- Add the meat back to the pan and add the flour. Stir well, this will prevent the flour from burning.
- Add the tomato puree to the pan and fry for another minute while stirring.
- Pour in the Lowlander Winter I.P.A., the beef stock and the diced tomatoes.
- Stew the meat for about three hours on low heat with the lid on the pan.
- Once the meat is cooked and tender, stir in the parsley into the ragout and season with salt and pepper.
- Meanwhile, cook the pappardelle as described on the package. Divide these over two plates and spoon the ragout on top. Garnish with Pecorino.
Serve with a glass of Lowlander Winter I.P.A.