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Beef Ragout and Brussel Sprouts Casserole
20 oz of beef roast
3 oz of onion
6 oz of tomatoes
1/2 cup of plain whole-milk yogurt
8 oz of Brussel sprouts
1 glass of dry white wine
4 clove of garlic
1 tsp of chili flakes
2 tsp of salt
1 tsp of black pepper
2 tbsp of ghee
Oil for searing
Thyme for garnish
Dice beef into even chunks and sear them all sides with olive oil on a skillet at medium-high.
Set beef aside and season with salt and pepper.
Slice onions and dice tomatoes.
Reduce the heat and sweat sliced onions on the same skillet to golden brown.
Add crushed garlic and sear for another 2 minutes. Add wine and bring to a boil.
Put the beef back to the skillet, add some water to cover if needed.
Add a half of diced tomatoes, bring to a boil and season with salt to taste.
Cover with lid and simmer at low for 2 hours flipping the beef and adding some water.
Meanwhile blanch Brussel sprouts in salted boiling water for 1-2 minutes.
Prepare a skillet with ghee at medium heat and sear halved sprouts to golden.
Set sprouts aside. When beef is fork soft add sprouts to the skillet.
Sprinkle them with meat juices and worm up for 2 minutes.
Garnish with thyme springs, remaining diced tomatoes and yogurt.
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