Shredded Beef and Mushroom Ragu |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 cup hot water |
2 cups dried porcini mushrooms (about 2 ounces) |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon black pepper |
4 beef short ribs, trimmed (about 1 1/2 pounds) |
1 tablespoon all-purpose flour |
2 teaspoons olive oil |
4 cups thinly sliced cremini mushrooms (about 8 ounces) |
2 cups thinly sliced onion (about 1 medium) |
1 tablespoon tomato paste |
1 teaspoon chopped fresh thyme |
4 garlic cloves, crushed |
1 cup dry red wine |
1 cup fat-free, less-sodium beef broth |
Directions:
1. Preheat oven to 350°.
2. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes. Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
3. Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan. Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
4. Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.
|
|