A corned beef ragu sauce is quick to prepare; and if some baked potatoes are slow cooking during the day, this meal can be on the table in a matter of minutes.
There are times when fanciness and fuss go right out the window, and a bowl of real comfort food is the answer. When it is one of those days, then satisfy that comfort food craving with this ragu made with Princes corned beef, served with delicious slow cooked baked potatos.
If you haven’t tried slow cooked baked potatoes before, you should really give them a go. Wrap the potatoes in foil with a little salt and oil, pop in the slow cooker or crock pot, and leave to cook gently during the day. You’ll get home in the evening to find the potatoes have a rich flavour that’s all their own; the potato will have turned a golden colour, and be deliciously sweet & fluffy, just waiting for the ragu sauce and a dollop of sour cream of yoghurt on top – stir in some herbs for extra flavour.
The ragu made with Princes corned beef is quick to cook, but can be prepared beforehand and reheated if you really want to get a meal on the table as soon as you can. Any leftovers are perfect as a pasta sauce, or popped in the freezer for another day.
Recipes like this: quick and easy, but which result in delicious food, are such a treasure that it’s a shame to keep them to yourself. So if you have a recipe for great food that’s good value using Princes Canned meat, share it over at Come Home to Princes, where you find lots of other recipes, including some more from me. There is a grand prize of £3000 for the best recipe on offer, as well as a draw for a supermarket voucher each week.
- 4 baking potatoes
- 1 tsp olive oil
- 1 tbs olive oil
- 1 onion small
- 2 cloves garlic peeled and chopped
- 1 red pepper deseeded and sliced
- 1/2 tsp dried chillis
- 1 can chopped tomatoes
- 1 340g can Princes corned beef diced
Wash the potatoes and prick them about 4 or 5 times with a fork. Pour a little oil into the centre of a square of foil, roll the potato in it, sprinkle on some salt then wrap the potato in the foil
Place the potatoes in the slow cooker and cook for 4-5 hours on high, or 8-10 hours on low. Or start them on high for an hour then turn them down.
The flesh will be slightly darker than oven, or microwave cooked potatoes.
Pour the olive oil into a large frying pan, add the onion and garlic and fry for a few minutes until starting to turn golden.
Add the pepper, season with pepper and salt and fry until soft. Add the canned tomatoes, the chilli and cook for about 5 minutes.
Add the canned tomatoes, the chilli and cook for about 5 minutes.
Once the sauce has thickened add in the Princes Corned Beef, stir and cook for another few minutes until you have a rich thick corned beef ragu.
Serve on the baked potatoes, and top with sour cream and chives.
Slow cooking is not only economical, it also makes delicious fluffy baked potatoes, that you can safely just leave to cook all day. Try this method once and be converted.
Serve with a veggie packed make-ahead corned beef ragu with a dollop of sour cream, or natural yoghurt and a sprinkling of herbs for a warming family meal.
Recipe feature of slow cooked baked potatoes with corned beef ragu commissioned by Princes. All opinions our own.