Beef ragout with bacon and cinnamon

Beef ragout with bacon and cinnamon

Total: 2 hr | Active: 30 min.
Nutritional value / person: 786 kcal
, Fat: 39 g
, Carbohydrate: 52 g
, Protein: 48 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ragout

oil for frying
500 g beef ragout
1 tbsp white flour
½ tsp salt
160 g diced bacon
2 onions, cut into wedges
1 cinnamon stick
3 sprig sage
1 ½ dl red wine
3 dl beef bouillon
1 tin peeled tomatoes (approx. 400 g)
salt and pepper to taste

Polenta

1 litre milk water (1/2 milk, 1/2 water)
200 g coarsely ground polenta (Bramata)
50 g grated Sbrinz
50 g butter
1 ½ tsp cinnamon
1 tsp salt
a little pepper
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Utensils

One casserole dish with a lid

How it's done

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Ragout

Heat a dash of oil in a cooking pot. Dust the meat with flour, add in batches, brown for approx. 5 mins. per batch. Remove, season with salt. Reduce the heat and wipe the cooking fat from the pot, add the bacon, gently fry until crispy without adding any oil. Add the onions and fry for approx. 3 mins. Add the cinnamon stick and sage, pour in the red wine, reduce almost completely. Add the stock and tomatoes, bring to the boil, season. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1 1/2 hrs.

Polenta

Pour the milky water into a pan, bring to the boil. Stir in the polenta, simmer for approx. 30 mins. over a very low heat, stirring occasionally. Add the Sbrinz, butter and cinnamon, mix, season. Serve the polenta with the ragout.

Good to know
Serve: For a more festive way to serve this dish: Spread the polenta onto a tray, leave to cool, cut out shapes and fry in a little butter.

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