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Jacket potatoes with corned beef ragu

Slow-cooker jacket potatoes with a rich ragu

★★★★★ Rated 5 out of 5 stars. 1 Rating
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  • Difficulty: Easy
  • Serves 4

Preparation

Total time
5 Hrs 10 Mins
Preparation time
10 Mins
Cooking time
5 Hrs

For the potatoes

  • 4 baking potatoes

  • 1 tsp olive oil

  • Salt

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

  1. 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.

  2. Place the potatoes in the slow cooker and cook for 4-5 hours on high, or 8-10 hours on low.

  3. The flesh will be slightly darker than oven, or microwave cooked potatoes.

  4. 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.

  5. Once the sauce has thickened, add in the corned beef, stir and cook for another few minutes until you have a rich, thick ragu.

Reviews

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    These make a nice change to having the usual cheese and beans on our jackets

    Reviewed on 01/05/20

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