Beef Shin Ragu Recipes
BEEF SHIN RAGU
A slow cooked, comfort filled bowl of pasta.
Provided by ELFoodieLife
Time 4h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Start by setting the oven to 120c.
- Now, heat an oven proof bowl over a high heat. I use my cast iron pot.
- Add a splash of oil and brown the meat. Try to add the meat in two stages as it allows the temperature of the pan to stay high and the meat will brown better for it.
- Remove the browned meat and place to one side.
- Dice the onion and the carrots into small pieces.
- Add another splash of oil to the pan and reduce to a medium heat. Cook the onions until brown, be careful not to burn them. Then add the carrots and crush in the garlic. Cook for a couple of minutes to release the garlic smells. Then season with salt and pepper.
- Add the spices and stock cube, then cover with the tinned tomatoes and water. Stir and bring to a simmer. Once simmering place in the oven for 3 hours.
- Remove from the oven and remove the chunks of meat carefully. Then using a fork, shred the meat. (I remove the meat as it helps with portioning when serving, its much easier to make sure everyone gets the right amount of meat. There is nothing worse than only having a little and the person next to you has masses)
- Add the spinach to the ragu, stir and cover to allow the spinach to wilt.
- Cook your choice of pasta. Make sure to add a couple of tablespoons of the pasta water to the ragu, it helps make it glossy.
- Once the pasta is cooked, drain and add to the ragu.
- Then fold through the meat and ENJOY topped with plenty of cheese.
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
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