Page 60 - Fresh Magazine - Winter 2017

slo flvrs fo a livs

Slow-cooked beef ragù with fresh gnocchi, baby
spinach and Cheddar cheese
SERVES 6

2 tablespoons olive oil Heat the oil in a large saucepan set the beef is cooked and tender.
1.5kg beef brisket, cut in four over a high heat. Pat the beef dry, Remove the beef from the pan and
pieces season with salt and pepper and
salt and pepper fry two pieces at a time for 4 to 5 shred it onto a plate using forks. Put
1 onion, finely chopped minutes on all sides, until browned. the pan back on the heat without the
4 garlic cloves, minced Remove from the pan and cook the lid and simmer for 10 to 15 minutes,
4 sprigs of fresh thyme other two pieces the same way. until the sauce has slightly reduced.
1 bay leaf Add the gnocchi to the pan along
2 x 400g tins of chopped tomatoes Add the beef back to the pan along with the shredded beef. Cook for 2 TOP TIP
2 tablespoons tomato purée with the onion, garlic, thyme and bay minutes or according to the gnocchi This is great to use as leftovers.
250ml red wine leaf. Sauté for a further 5 minutes, packet instructions. Add the spinach The beef can be used on
750g fresh gnocchi adding a pinch of salt to help soften and half the cheese and stir through. sandwiches or tossed through
75g baby spinach the onion. Stir through the tomatoes, Transfer to a serving bowl and serve pasta the next day for lunch.
100g mature Cheddar cheese, tomato purée and red wine. Bring to the remaining cheese on the side for You can use pasta instead of
grated the boil, then reduce the heat, cover sprinkling over. gnocchi here too.
and simmer gently for 2 hours, until

SUPERVALU LOVES
IRISH CRAFTS
The Irish beech chopping boards in this feature
were created by Makers & Brothers. Sourced
from fallen rather then freshly cut wood, they
are kinder to our native forests. Each piece varies
in colour and is cleverly edge-cut at a 45° angle
for ease of handling.

www.makersandbrothers.com

58 | FRESH WINTER 2017

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