Slow Cooked Beef Ragu Meal Prep | Macro Friendly
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- Опубліковано 15 чер 2024
- Slow-cooked, rich, tender beef is all cooked into a delicious red wine (or stock if you can't consume alcohol) reduction. This recipe is amazing. It’s packed with flavour, texture and aroma. Meal prep or not, this recipe is the perfect dinner. All the macros are included in the video.
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Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
1kg (2.2lbs) - Beef Chuck Roast or Beef Short Rib, 2” Diced
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Crushed & Chopped
Pinch Of Chilli Flakes (Optional)
3 Tbsp (90g) - Concentrated Tomato Paste
1/2 Cup (125ml) - Pinot Noir Red Wine
1 - Bouillon Cube, Crushed
800g (28oz) - Crushed Tomatoes
1 Cup (250ml) - Beef Stock
6 - Fresh Thyme Sprigs
3 - Dried Bay Leaves
3-4 - Basil Stems (Optional)
Splash of Worcestershire Sauce (Optional)
500g (1.1lbs) - Pasta Of Choice (I Used Tagliatelle)
Seasoning To Taste
Parmesan Cheese To Serve
Fresh Basil Leaves To Serve
#mealprep #pasta #mealprepideas - Навчання та стиль
Hands down the best meal prep (& cooking) videos on UA-cam. You’re always my go-to and it always ends up great! Thanks for everything you share here.
chef J is the GOAT :)
Your meal prep series single handheldly carries me through the week. Thank you greatly for posting this
I’ve have been amazed with the effects of a good wine reduction. At times I couldn’t get the taste right, but practice makes perfect
The reduction is what makes this so good. It has amazing flavour and depth!
may your life be blessed sir. simplest and straight to the point.
the best meal prep video i've ever seen.
Great! Another dish to bookmark! I am so excited to try this at home! Another great video Jack, thank you! ❤
I’ve been watching your meal prep videos and finally decided to make this one and I’m glad I did! Recipe and steps were easy to follow, and even with the substitution, it was amazing!! 🔥🔥 thank for the macros as well 😊
This looks incredible! I really appreciate so many of your recipes using pantry staples. After making a number of these videos, I feel like I'm getting the hang of cooking!
The long awaited return of ~20 cracks worth~. Us longtime fans have been waiting for the comeback!
Ragu is my go to dish, I use a slow cooker and cook it for hours but follow basically the same steps but cook more veg into it like carrots, pepper’s & celery. You cannot beat Ragu
Another fantastic recipe! Thank you so much for all the effort and time you put into these :D Can't wait to try it!
This looks incredible, can't wait to make it. Not long now till your million subscriber special, hope its a big one 🙏
Love your videos…the style and presentation is second to none!
Another great recipe, thank you. I really like how you explain things clearly 👍
You are getting so close to a million! You're going to hit that before year end, no doubt. Awesome video, as always. Don't change a thing mate, your videos are perfect!
It should be next month 🙏🙏 really appreciate it! Thank you 🙏
That looks amazing! I'm definitely going to try to make that dish. You are very talented, good sir. I enjoy your videos very much. They are informative and relaxing to watch. Thank you
Love to follow you Chef, very well-explained videos and always look great and mouth-watering recipes. Please keep them coming. Best Regards to you and your crew.
Quick, simple to understand, easy to follow and practical. Thank you!
Great looking recipe as ever Jack- can't wait to get this one in the book-thx
Thanks Jack. Fabulous recipe. I suggest sage as a spice along with the thyme and bay leaves.
Thanks Chef another great recipe for large numbers it will come in very handy. Thank you.😊
Thanks Jack, love these videos
Really do appreciate the fact you have substitutes for the alcohol
Definitely worth a try. Thanks so much Jack. X
Looks absolutely amazing! Can't wait to try it next week XD
The whisper cracked pepper is back!!
Hi mate. Looks very nice many thanks for sharing Jack. Take care mate. Top Dish
After very long heard the pepper whisper 😅 loved it... Awesome recipe as usual... Thank you Chef Jack 💕💕💕💕
Always amazing as usual from best chef on you tube
Thank you so much
Looks delicious!👍🏽❤️
this goes also really well with boiled potatoes :) great recipe
Great recipe, thank you for putting in the time to share it with us.
I want to skip the pasta and put this on a submarine bun. Maybe with some melted cheese and peppers on top. Bet this would be great inside ravioli as well. Thanks for the tutorial.
This is a banging channel man. Fair play!
Much appreciated! Thank you 🙏
My mouth is watering, have make this x
This might be the best/poshest looking recipe for the meal prep, the *whisper* 20 cracks worth are back ❤😂 I say it a lot, I can't wait to make this
Oh my goddddd I cannot wait to try this!
It’s so good
Definitely making this!
Ooooh, I just know I'm gonna eat this SO much!
This looks like a good one
Looks amazing - can't wait to try it out! Btw, also love that pan - brand and size? Thanks ❤
Thanks mate!
You're welcome!
Top, as always~❤
Another winning dish 💕
Love all your meal prep recipes could you put a link for the pans you use please 🙏
looks good going to try ground beef with this cause I got a bunch left over.
Yummy! ❤
Making this one today.
Will be trying it tommorow"
Really appreciate your recipes jack. They are delicious and have made made my baby-step goals of cooking for myself very easy and obtainable. I am starting to learn how to chop better and faster but my knives are pretty rough. How do you maintain your knives? do you have a whetstone or a sharpener of some kind?
This looks amazing. Looking forward to trying it this weekend. Do you think you could cook the complete mixture in the oven at a low temperature rather than on the hob for 2 1/2 hours?
I really love your channel.
Firstly sir, what do you whisper after added pepper and where can I get this high rimmed pot it's perfectly sized.
Could this be cooked in a slow cooker? Love the videos!
thanks
Always a pleasure! Thank you 🙏
@@ChefJackOvens 😎
Guy never misses 🎯
I don't think there is cleanliness like this cooking. I'm just wondering how good it tastes what you cook
😮😮😮
Wow, delicious👋👋👋👋 ...
Do you have a link for the pans you use? Or some similar please
You’re amazing
Thank you!
Excellent stuff. Few pointers:
I try to avoid the burning of garlic by putting first the tomato puree and then putting the garlic in to it. This tends to work as a safeguard. For added extra oomph I'm also putting Parmesan Cheese rinds to the pot - easy way to discard them and have some benefit. Also if you think that the sauce is too thick, you can also just loosen it up actually with the pastawater. Beef stock might be easily bit overpowering.
Now to the curveball. I tend to think that especially with heavier redwine the sauce / dish is just little bit too much and therefore I tend to add some acidicty in the end. 10-15min before putting the pasta in I'll add some loose balsamic vinegar just some strands. The acidity in my opinion cuts a little bit through and this way you can softer touch of sugariness as well. And the last addendum: this is just a personal preference, but I'm putting some kalamata olives as well.
Btw, phenomenal preps so far. Been using them as an athlete. Keep up the good work.
Yummy 😋😋😋😋😋
Will you upload this recipe to your website soon? It’s not on there
Hi jack ! Where did you get your tomatoe paste from ?
That’s my type of food, that looks banging! Don’t waste it putting into bowls,that won’t the evening in my house 😋😋😋
Hi Jack! Can I use ground meat instead of cubes ?
@1:22 what volume and type of pan is this one? I'm new to cooking and still have a lot to learn.
Are there any suggestions for adjusting the time to let this boil with the beef or time to add it if attempting this recipie with 93% lean ground beef in the same quantity as the chuck?
Can I do this recipe in pressure cooker to make it faster?
Sauce was great. I used pappardelle pasta. Very tasty!
So good!
@@ChefJackOvens Sorry Jack, you must have answered this a dozen times but I’m new here 😂….where do you get your meal prep containers from please? Thanks - Graeme.
@@TheJazzyG21 no need to apologise 🙏 they’re from luvele - www.luvele.com.au/?ref=qNAC7JWq6gdhha
@@ChefJackOvens Thank you Jack. Loving your channel.
Hey! Love all your meal prep recipes-especially the one-pot stuff! Checked your kitchen tool link but am not seeing the pan/pot you’re using. I’d appreciate the brand and size, as I’m struggling to replicate your dishes with my current pots and pans. Thank you!
Specifically the pan/sauteuse you used for the meat/ragú in this recipe
Thanks so much! Glad you're enjoying them. The pans I use are essteele per vita. the one in particular is a 28cm sauteuse pan
👍
Mmmm beef ragu :D
Could the beef ragu be cooked in a slow cooker
Mmmmm🤤🤤🤤
I've not done this before but I assume you microwave the meels when your ready?
To reheat this one with best flavour I put it in a pan, add more beef stock and heat it gently. It’s so good
If sauce is too thick use a little of the pasta water to relax it.
You know it
What does Macro mean in meal prep? May I suggest a super zoomed in 5-10 second video shot of your finished product for people to drool over in each of your dishes? Cheers
Macro is short for macronutrient.
Protein, Carbohydrates, Fats
❤🤍💙 all your videos #JACK👍
Doing my part for the algo
Do you not wash your meat before marinating? Just asking
No, don’t wash meat 🙏
@@ChefJackOvens why not?
@xshayahyawzi3666 because it’s cleaned before you buy it. It also spreads bacteria around your kitchen. it’s simply unnecessary
@@ChefJackOvens okay, thanks. Its just so I have a habit of washing it, so i inquired.
Great dish. I'll try it soon. I made several of your dishes previously(mostly using chicken), we particularly love your garlic mushroom chicken. Thanks. Much love:)
Where do you think the limit is if I wanted to simmer for a bit less time to shorten cooking time? 1.5 hours? 2? No breathing room at all and stick to 2.5?
It really depends on the beef. I checked it at 1.5 and 2 and the beef was still tough.
This recipe isn’t in your website.
I found a channel called "Tragedy Tales"....the voice is yours😮
Is ragu just a slower bolognaise
Similar
Ragù means meat sauce. “Bolognese” is short for ragù bolognese which means ragù from Bologna. It’s a TYPE of ragù/meat sauce.
Looks delish. Isnt Macro a keto word? Can it be keto with pasta?
Why do you use olive oil to sear the meat?
Isn't the Pan to hot?
When I tried that the oil smelled funky. Wasn't a Fan of that.
I use vegetable oil instead.
It’s not extra virgin olive oil
I’m still not convinced that bay leaves do anything to add taste. I have a bay tree and I’ve experienced with fresh and dried and I just can’t see a difference.
this duede IS A WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW
Where's the intro "Sit back, relax and enjoy" ?😟
I swap beef for lamb. I have never liked the taste of beef
Your meat has so little fat on it, when I look at beef chuck roast it says that it's a super fatty part :c I don't want all of that fat :(
I rarely eat beef because of the high carbon footprint and typically higher cost.
What do you recommend for substituting the beef and beef stock?
Maybe a ground turkey for the meat but really unsure about the stock.
And yes I know these changes will change the flavor, but hopefully still yummy.
I’m in love with you, will you please marry me?