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Soy and mushroom beef ragu with whipped brie

Slow-cooking turns an inexpensive cut of beef into meat that melts in the mouth.
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With some fresh ingredients and even a little bit of science, Ed’s taking some Australian beef and making it even better. This ragu dish can be paired with many things, but for an Italian flavour, fresh pasta hits the spot.

Ingredients

Method

1.

For the full recipe, get the June 2021 issue of Better Homes and Gardens

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