Braised cucumber beef ragout with noodles

Name: Braised cucumber beef ragout with noodles
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 2 Onions (about 80 g each); 250 g Carrots; 500 g Beef from the leg; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 2 Garlic cloves; 750 ml Vegetable broth (instant); 500 ml dry red wine; 1 Bay leaf; 6 Peppercorns; 500 g Gherkins; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Noodles (e.g. penne); 1/2 bunch Thyme; 1 TABLESPOON Honey; 1-2 TEASPOONS Sauce thickener; 30 g Parmesan cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

2 Onions (about 80 g each)
250 g Carrots
500 g Beef from the leg
3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
2 Garlic cloves
750 ml Vegetable broth (instant)
500 ml dry red wine
1 Bay leaf
6 Peppercorns
500 g Gherkins
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Noodles (e.g. penne)
1/2 bunch Thyme
1 TABLESPOON Honey
1-2 TEASPOONS Sauce thickener
30 g Parmesan cheese

Directions

1
Peel and chop the onions. Peel, wash and chop the carrots. Cover half of the cubes and put them in a cool place. Wash the meat, dab dry and cut into cubes.
2
Heat 2 tablespoons of oil in portions in a frying pan. Fry the meat, onions and remaining carrot cubes for 3-5 minutes until golden brown. Add to the last portion of tomato paste and fry for 1-2 minutes.
3
Peel garlic and dice finely. Add all the fried ingredients, 600 ml broth, red wine, bay leaf, peppercorns and garlic, bring to the boil and braise covered for 2-2 1/2 hours at low heat. Stir occasionally and add some water if necessary.
4
Clean and wash the cucumbers and peel them alternately in strips. Halve the cucumbers lengthwise and scrape out the seeds with a teaspoon. Cut the flesh into pieces. Heat 1 tablespoon of oil in a coated pan.
5
Fry the cucumber pieces and remaining carrot cubes for about 5 minutes. Add 150 ml stock and simmer for about 5 minutes. Season with salt and pepper. Prepare noodles in boiling salted water according to package instructions.
6
Wash the thyme and dab dry. Put something aside for garnishing. Pluck the leaves of the remaining thyme from the stems. When the ragout is done, add the thyme and honey. Boil down to a creamy consistency for about 5 minutes or thicken with sauce thickener.
7
Fold fried carrots and cucumbers into the ragout. Season ragout with salt and pepper. Slice parmesan. Drain the pasta and arrange in plates with the ragout. Garnish with remaining thyme and sprinkle with parmesan.