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Jacket potatoes with corned beef ragu
Slow-cooker jacket potatoes with a rich ragu
- Difficulty: Easy
- Serves 4
- Total time
- 5 Hrs 10 Mins
- Preparation time
- 10 Mins
- Cooking time
- 5 Hrs
For the potatoes
4 baking potatoes
1 tsp olive oil
For the ragu
1 tbsp olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 red pepper, deseeded and sliced
1/2 tsp dried chillis (optional)
1 x 400g can chopped tomatoes
340g tin corned beef, diced
Wash the potatoes and prick them four or five 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.
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 they start to turn golden. Season with pepper and salt and fry until soft. Add the canned tomatoes, the chilli and cook for about 5 minutes.
Once the sauce has thickened, add in the corned beef, stir and cook for another few minutes until you have a rich, thick ragu.
These make a nice change to having the usual cheese and beans on our jackets
Reviewed on 01/05/20
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